Ribollita Soup

Step 1

In a large pot, heat the olive oil over medium high heat. Add the onion, carrot, and celery and cook for 5 minutes or until vegetables are softened. Stir in the garlic and crushed red pepper flakes, cook for 2 minutes.

Step 2

Add the tomatoes, broth, thyme, basil, rosemary, bay leaf, Parmesan rind, and beans. Season with salt and black pepper, to taste. Stir until combined.

Step 3

Simmer the soup with the lid slightly ajar for 20 minutes or until the vegetables are softened. Remove the lid and stir in the kale.

Step 4

Add the bread and simmer for 5 minutes or until the bread starts to dissolve into the soup and the soup thickens.

Step 5

Remove the thyme sprigs, bay leaf, and Parmesan rind. Discard. Taste and season with additional salt and pepper, if necessary.

Step 6

Ladle the soup into bowls and top with Parmesan cheese, extra bread cubes, and fresh basil, if desired.