Ribollita — Tuscan Bread and Bean Soup

Ingredients

• 60ml extra-virgin olive oil, Tuscan
• 2 medium yellow onions, diced
• 3 medium carrots, diced
• 3 celery stalks, diced
• 4 garlic cloves, minced
• 400g San Marzano DOP canned tomatoes
• 1 litre vegetable stock
• 300g cavolo nero, roughly chopped
• 300g day-old Tuscan bread, cubed
• 2 x 400g cans cannellini beans, drained
• Fresh thyme, 3 sprigs
• 1 bay leaf
• Coarse sea salt
• Tellicherry black pepper
• Extra-virgin olive oil, for finishing

Method

1. 1
   Heat 60ml oil in a heavy pot; soften onions, carrots, and celery over medium heat for 10 minutes, stirring frequently.
2. 2
   Add garlic and cook 2 minutes; pour in tomatoes, stock, thyme, and bay leaf, bring to simmer.
3. 3
   Add cavolo nero and beans; simmer 20 minutes until greens are tender.
4. 4
   Stir in bread cubes, breaking them as they soften; cook 15 minutes, stirring occasionally, until soup is thick and bread dissolves partially.
5. 5
   Season carefully with salt and Tellicherry pepper; discard thyme and bay leaf.
6. 6
   Ladle into bowls, finish with best-quality extra-virgin olive oil and additional pepper.