🍲 Ribollita

6 servings · prep 20 min · cook 50 min

Ingredients

• 400 g white beans
• 1 bunch kale (or green cabbage)
• 2 carrots
• 2 celery sticks
• 1 onion
• 3 garlic cloves
• 400 g crushed tomatoes
• Stale bread
• 1.5 l stock
• Olive oil
• Salt, pepper

Method

1. Sweat the onion, carrots, celery and garlic in olive oil.
2. Add the tomatoes, stock and beans; simmer 25 min.
3. Add the shredded kale and cook 15 min more.
4. Stir in torn stale bread to thicken the soup.
5. Let it rest, then serve drizzled with olive oil.

Adapted from Chef Billy Parisi (YouTube)

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