Ribollita

Ingredients

• •3 tablespoons olive oil
• •1 medium onion, diced
• •2 cloves garlic, minced
• •2 medium carrots, diced
• •2 medium celery stalks, diced
• •1 can (14 oz) diced tomatoes
• •1 can (15 oz) cannellini beans, drained
• •4 cups vegetable broth
• •4 cups chopped kale or cabbage
• •3 slices day-old bread, cubed
• •to taste salt and black pepper

Directions

1. 1Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery, sautéing for 8 minutes until softened.
2. 2Pour in diced tomatoes and vegetable broth, bringing to a boil.
3. 3Add cannellini beans and chopped kale, simmering for 15 minutes until vegetables are tender.
4. 4Stir in bread cubes and simmer for 5 more minutes until they soften and help thicken the soup.
5. 5Season with salt and pepper to taste, then serve hot, drizzling with olive oil if desired.

💡 Slow cooker: cook LOW 5–6 hours, or HIGH 2–3 hours, adding any greens, dairy or fresh herbs in the last 15 minutes.

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