Exquisite Tomato and Cannellini Bean Ribollita

What does it include?

Ingredients

• 75 ml olive oil
• 1 onion chopped
• 1 chopped carrot
• 1 stalk of celery, chopped
• 15 ml minced garlic
• 480 ml Cannellini Beans
• 2 canned tomatoes
• 960 ml of water
• 1 fresh sprig of rosemary
• 1 fresh sprig of thyme
• 1 pound chopped kale
• 4 thick slices of whole wheat bread
• 1 red onion, thinly sliced

How to prepare it step by step?

Preparation

1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Once hot, add the chopped onion, carrot, celery, and garlic. Season with salt and pepper, and cook, stirring occasionally, until the vegetables are soft and fragrant, about 5 to 10 minutes.
2. Preheat the oven to 500 degrees Fahrenheit. Drain and rinse the cannellini beans if they are canned. Add them to the pot along with the tomatoes and their juice, water, rosemary, and thyme. Bring to a boil, then reduce the heat to maintain a gentle simmer. Cover and cook, stirring once or twice to break up the tomatoes, until the flavors meld, about 15 to 20 minutes.
3. Remove and discard the rosemary and thyme stems if desired, then stir in the chopped kale. Taste and adjust the seasoning as needed. Arrange slices of whole wheat bread on top of the soup, ensuring minimal overlap. Scatter the thinly sliced red onion over the bread, drizzle with the remaining 3 tablespoons of olive oil, and sprinkle with Parmesan cheese.
4. Transfer the pot to the oven and bake until the bread, onion, and cheese are golden and crisp, about 10 to 15 minutes. If your pot is broiler-safe, you can place it under the broiler for a few minutes to achieve a more intense browning. Serve the soup and bread in bowls, dividing evenly among four servings.