Ribollita

Step 1

In a Dutch oven or a large, heavy-bottomed pot, heat oil over medium heat. Add carrots, celery, onion, garlic, crushed red pepper, and 2 teaspoons salt. Strip leaves from rosemary sprig and add them to pot. Cook, stirring often, until vegetables are very soft, 20 to 25 minutes.

Step 2

Add tomatoes, stock, and Parmesan rind (if using) and simmer, stirring occasionally, until tomatoes are slightly jammier and liquid is somewhat reduced, about 15 minutes. Add in beans and kale and simmer until kale is very soft, 10 to 15 minutes more. Add in bread and cook until bread has broken down and soup is thick, about 10 minutes more. Adjust seasoning as needed.

Step 3

To serve right away, top with Parmesan, a drizzle of olive oil, parsley, and more red pepper flakes.

Step 4

To make ahead, let cool in pot, then refrigerate for up to 3 days. Reheat soup over medium heat when ready to serve. If it has thickened too much, simply add a little water or stock to loosen.