Tuscan Ribollita with Lacinato Kale and White Beans

Steps

1. Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrots and celery and cook 10–12 minutes, stirring occasionally, until soft and lightly golden.
2. Add the garlic and red pepper flakes and cook 1 minute. Stir in the tomato paste and cook 2 minutes, until it darkens.
3. Add the tomatoes and cook 5 minutes, stirring, until thickened slightly. Mash one-third of the beans with a fork and add them with the whole beans.
4. Add the kale, cabbage, broth, rosemary, thyme, cheese rind (if using), salt and pepper. Bring to a boil, then lower to a simmer, partially covered, and cook 30 minutes, until the greens are very tender.
5. Remove the herb stems and rind. Stir in the bread and simmer 10 minutes more, stirring occasionally, until the bread breaks down and the soup is thick enough for a spoon to almost stand up.
6. Taste and adjust the seasoning. Serve in warm bowls with a generous drizzle of olive oil and black pepper. For true ribollita, cool and refrigerate overnight, then reheat with a splash of water the next day.

Kitchen tip

The overnight rest is optional but transformative; the bread soaks up the broth and the flavors deepen. When reheating, add water as needed and let the bottom catch slightly in an oiled pan for a crisp edge, the way Florentines do. Use a dense, rustic bread rather than a soft sandwich loaf, which turns gluey. Parmigiano rind adds lovely depth but is made with animal rennet, so leave it out or use a vegetarian hard cheese rind if cooking for strict vegetarians.

General nutrition information, not medical advice. Talk to your own healthcare provider about your needs.