Ribollita

Ingredients

13 cups (or more) water, divided
1 1/4 cups dried cannellini (white kidney beans; about 8 ounces)
12 large fresh sage leaves
8 garlic cloves; 5 sliced, 3 chopped
2 teaspoons (or more) fine sea salt, divided
2 teaspoons (or more) fine sea salt, divided
6 tablespoons extra-virgin olive oil, divided, plus additional for drizzling
1 large onion, chopped
2 large celery stalks, diced
1 medium carrot, chopped
1 large unpeeled Yukon Gold potato, scrubbed, cut into 1/2-inch cubes
1 small fennel bulb, trimmed, quartered through core, sliced crosswise
1 large pinch of dried thyme
1 small bunch black kale, cut crosswise into 1-inch ribbons (about 6 cups)
1 small bunch green chard (about 4 large leaves), center stem removed, cut crosswise into 1-inch-wide ribbons (about 6 cups)
4 cups thinly sliced savoy cabbage
5 large plum tomatoes, chopped
1 2-inch square Parmesan cheese rind
Pinch of dried crushed red pepper
2 cups (or more) Light Vegetable Broth or good quality canned vegetable broth (such as Swanson)
6 1/2-inch-thick slices country white bread, coarsely torn with crusts

Ribollita Is A Classic Tuscan Soup That's Made Up Of Vegetable Soup Mixed With Pieces Of Rustic Bread.

Bon Appetit Magazine

View Full Recipe