Ribollita (Hearty Tuscan Bean, Bread, and Vegetable Stew)

seriouseats.com

KimberlyK

3 tablespoons (45ml) extra-virgin olive oil, plus more for drizzling

3 medium cloves garlic, thinly sliced (see note)

1 medium red onion, diced (about 7 ounces; 200 g)

1 large leek, white and light green parts only, diced (about 13 ounces; 370 g)

4 large carrots, peeled and diced (about 1 ¼ pounds; 525 g)

2 ½ cups peeled, seeded, and diced butternut squash (about ½ of a medium squash) (about 12 ounces; 360g)

1 turnip, peeled and diced (about 8 ounces; 240 g)

3 large celery stalks, diced (about 8 ounces; 240 g)

Water

1 bunch lacinato kale, stemmed, leaves roughly chopped (about 6 ounces; 170 g) (see note)

1 bouquet garni (herb bundle made from a few sprigs each of mixed herbs, such as parsley, oregano, thyme, rosemary, and bay leaf)

2 cups cooked beans, such as cannellini, navy, or cranberry, plus 1 cup bean-cooking liquid or water (if using canned beans) (see note)

¼ pound ( 110 g) fresh or stale rustic crusty bread, cut into 1-inch cubes

Kosher salt and freshly ground black pepper

Grated Parmigiano Reggiano, for serving (optional)

Directions at seriouseats.com

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