Ribollita (Naturally Vegan)

Ingredients

• 60 ml extra virgin olive oil
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 2 medium carrots, diced
• 3 celery stalks, diced
• 400 g canned San Marzano DOP tomatoes
• 250 g cavolo nero (Lacinato kale), roughly chopped
• 150 g cannellini beans, cooked or canned
• 750 ml vegetable stock
• 150 g day-old Tuscan bread, cubed
• 1 bay leaf
• Salt and Tellicherry black pepper, to taste
• 10 g fresh basil, torn

Method

1. 1
   Heat 30 ml olive oil in a heavy-bottomed pot over medium heat; add onion, carrot, and celery, sauté until softened, 8 minutes.
2. 2
   Add garlic and cook 1 minute; pour in tomatoes with juice, stock, beans, and bay leaf; bring to a simmer.
3. 3
   Cook uncovered 20 minutes, stirring occasionally, until vegetables are tender.
4. 4
   Stir in cavolo nero and bread cubes, simmer 8 minutes until kale wilts and bread softens slightly.
5. 5
   Season with salt and pepper; remove bay leaf.
6. 6
   Drizzle remaining olive oil over each bowl, tear basil into soup, and serve hot.