Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large onion, chopped (about 1 cup chopped)
  • 2 carrots, chopped (about 1 cup chopped)
  • 2 celery stalks, chopped (about 1 cup chopped)
  • 4 cloves garlic, minced (about 4 teaspoons minced)
  • 1 teaspoon dried rosemary (5 ml)
  • 1/2 teaspoon dried thyme (2.5 ml)
  • 1/4 teaspoon red pepper flakes (optional) (1.25 ml)
  • 1 (28 ounce) can crushed tomatoes (794 g)
  • 6 cups vegetable broth (1.4 L)
  • 1 (15 ounce) can cannellini beans, drained and rinsed (425 g)
  • 1 bunch kale, chopped (about 4 cups chopped)
  • 1/2 head Savoy cabbage, cored and sliced
  • 2 medium potatoes, peeled and diced
  • Salt and freshly ground black pepper to taste
  • 6-8 cups day-old crusty bread, torn into bite-sized pieces (roughly 150-200g)
  • Olive oil for drizzling
  • Grated Parmesan cheese (optional)
  • Fresh basil leaves, chopped (optional)

Instructions:

  1. Heat olive oil in a Dutch oven. Add onion, carrots, and celery and sauté until softened. Add garlic, rosemary, thyme, and red pepper flakes (if using). Cook until fragrant.
  2. Stir in crushed tomatoes and vegetable broth. Bring to a simmer. Add cannellini beans, kale, savoy cabbage and diced potatoes. Season with salt and pepper.
  3. Reduce heat, cover, and simmer for at least 1 hour, or up to 2 hours, stirring occasionally.
  4. Stir in the torn bread and continue to simmer, uncovered, until the bread has softened and thickened the soup (about 20-30 minutes). Add extra broth if the soup becomes too thick.
  5. Taste and adjust seasoning with salt and pepper as needed. Drizzle with olive oil, sprinkle with Parmesan cheese (if using), and garnish with fresh basil before serving. This is the delicious ribollita recipe!