Tuscan Ribollita: Make-Ahead White Bean, Kale and Bread Soup That Improves Overnight

Warm the olive oil in a large Dutch oven over medium heat. Add the onion, carrots and celery with a pinch of salt and cook for 8 to 10 minutes, until soft and lightly golden.

Serves 6

Ingredients

• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 1 large yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 (14-ounce) can crushed tomatoes
• 6 cups vegetable or chicken stock
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 1 bunch lacinato (Tuscan) kale, stems removed, leaves torn
• 1 Parmesan rind, plus grated Parmesan for serving
• 4 thick slices day-old crusty bread, torn into chunks
• 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper
• 1 teaspoon dried thyme or 2 sprigs fresh rosemary

Instructions

1. Warm the olive oil in a large Dutch oven over medium heat. Add the onion, carrots and celery with a pinch of salt and cook for 8 to 10 minutes, until soft and lightly golden.
2. Stir in the garlic and tomato paste and cook for 1 minute until fragrant.
3. Add the crushed tomatoes, stock, one can of beans, the Parmesan rind, thyme, salt and pepper. Bring to a simmer.
4. Mash the second can of beans roughly with a fork and stir them in; this thickens the soup naturally.
5. Simmer uncovered for 25 minutes, then stir in the kale and cook for 10 minutes more, until tender.
6. Fold in the torn bread and simmer 5 minutes, stirring, until it breaks down and the soup turns thick and stew-like. Remove the Parmesan rind.
7. Cool and refrigerate overnight. Ribollita means reboiled: the next day, reheat gently on the stove with a splash of stock and it will taste even better.
8. Pack hot into a thermos for lunch, or serve in bowls with a generous drizzle of olive oil and grated Parmesan on top.
9. Ribollita comes from the peasant kitchens of Tuscany, where leftover minestrone was stretched the next day with stale bread and reboiled into a hearty meal. Built from beans, dark cabbage and bread rather than meat, it is the definition of cucina povera and the perfect make-ahead lunch as the weather cools.

Nutrition (estimated, per serving)

• Calories: 340 kcal
• Protein: 14g
• Fat: 12g
• Carbohydrates: 46g
• Fiber: 11g
• Sugar: 7g
• Sodium: 780mg