Tuscan Ribollita

food52.com

Tara Schnaus Elder

2 tablespoons extra-virgin olive oil, plus some to serve

1 large onion, chopped

2 carrots, peeled and chopped

2 celery stalks, chopped

3 garlic cloves, thinly sliced

⅛ to ¼ teaspoons dried red pepper flakes, depending on how spicy you like it

Salt and pepper, to taste

1 tablespoon tomato paste

1 bunch (about 10 ounces) Tuscan kale, chopped (stems and ribs removed)

1 can (14 ½ ounces) diced tomatoes

4 cups low sodium vegetable or chicken stock, or water

4 to 5 sprigs fresh thyme

1 bay leaf

1 Parmesan rind

1 can (15 ½ ounces) cannellini beans, rinsed and drained

2 cups cubed, day old or stale bread

2 tablespoons grated Parmigiano-Reggiano cheese

Directions at food52.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer