Ribollita

Ingredients

• 5 tbsp olive oil
• 1 onion
• 1 carrot
• 1 celery stalk
• 1 tbsp garlic
• 2 cup cannellini beans
• 1 can canned tomatoes
• 4 cup water
• 1 fresh rosemary sprig
• 1 fresh thyme sprig
• 1 lb kale
• 4 slice wholegrain bread
• 1 red onion
• ½ cup Parmesan cheese (optional)
• 1 pinch salt
• 1 pinch pepper

Steps

1. Preheat oven to 500°F (260°C).
2. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add chopped onion, carrot, celery, and garlic; season with salt and pepper. Cook for 5-10 minutes until vegetables are soft.
3. Drain and rinse cannellini beans. Add beans, canned tomatoes with their juices, water, rosemary, and thyme to the pot. Bring to a boil, then reduce heat and simmer, covered, for 15-20 minutes, stirring occasionally.
4. Remove rosemary and thyme stems. Stir in chopped kale and adjust seasoning to taste.
5. Arrange bread slices over the soup, covering the surface. Scatter thinly sliced red onion over the bread, drizzle with the remaining 3 tablespoons of olive oil, and sprinkle with Parmesan cheese.
6. Bake in the preheated oven for 10-15 minutes, or until the bread, onions, and cheese are browned and crisp.
7. Divide the soup and bread among 4 bowls and serve immediately.