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.

Cook this with Miamzi 👨‍🍳

Miamzi knows what's in your kitchen — it checks this recipe against your ingredients, adds what's missing to your grocery list, plans your week, and invents new dishes from what you already have.