Ribollita Soup

foodandwine.com

Diana Richards

1 cup extra-virgin olive oil, plus more for serving

1 large yellow onion, finely chopped

1 large carrot, finely chopped

1 celery stalk, finely chopped

1 teaspoon kosher salt, plus more

8 garlic cloves, finely chopped (optional)

¼ teaspoon crushed red pepper (optional)

1 ½ cups crushed tomatoes (preferably San Marzano) (from 1 [15-ounce] can)

1 ½ cups unoaked white wine

8 cups water or chicken stock

3 stale Tuscan-style bread (rustic country loaf or boule) slices, crusts removed, and bread cut into ½-inch pieces (about 3 ½ ounces)

1 large bunch of kale, stemmed and thinly sliced into 1-inch pieces

1 (4-inch) Parmesan cheese rind (optional)

2 (12-ounce) Yukon Gold potatoes, peeled and diced

4 cups cooked cannellini beans (or other thin-skinned white beans) (from 2 [15-ounce] cans or homemade)

Freshly ground black pepper

Grated Parmesan cheese, for serving

Directions at foodandwine.com

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