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{Ribollita} Rustic Tuscan Bread and Vegetable Soup
Ingredients
  • 1 ½ cups dried cannellini beans
  • 2 sprigs fresh rosemary
  • 4 garlic cloves plus 1 head of garlic, top cut off
  • 6 tablespoons extra-virgin olive oil plus more for garnish
  • 8 cups low-sodium chicken or vegetable broth or water
  • 1 cup finely chopped red onion
  • 1 cup finely chopped carrots
  • 1 cup finely chopped celery stalks
  • 6 sprigs fresh thyme
  • 1 (28 ounce) can diced fire-roasted tomatoes
  • 1 pinch crushed red pepper flakes (optional) plus more for garnish
  • Rind of Parmigiano Reggiano cheese plus more cheese for garnish
  • 4 cups day-old ciabatta bread or 2 to 4 cups unseasoned breadcrumbs
  • 1 bunch dinosaur kale stemmed and chopped
  • ½ head Napa cabbage stemmed and chopped
Steps
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