Tuscan White Bean Soup (Ribollita)

Step 1

Heat extra virgin olive oil over medium-high heat in a soup pot and add the onions, celery and carrots.

Step 2

Sprinkle in salt and pepper and cook, stirring regularly, until softened. Add the garlic, red chili flakes and cook for a minute, stirring regularly.

Step 3

Add in tomatoes and vegetable (or chicken) broth, along with herbs (thyme, basil, oregano and rosemary).

Step 4

Add in 2 cans of cannellini beans (you will mash up 1 can of beans later add it to thicken the soup), along with parmesan rind and simmer for 25-30 minutes.

Step 5

Stir in kale along with 1 can of mashed cannellini beans and let it simmer for 10 minutes. Taste and adjust the seasoning like salt. Remove parmesan rind if it has not dissolved completely, along with any big sprigs of fresh herbs.

Step 6

Arrange chunks of bread in the bottom of a bowl and ladle the soup all over. Add on a generous dousing of extra virgin olive oil, along with some more bread chunks and freshly grated parmesan cheese. Let the bread absorb the soup for few minutes before eating.