This Tuscan Kale Ribollita Soup is an iconic dish of Tuscany, known for its hearty texture and satisfying flavors. The soup’s thick base, made with vegetables and bread, is a perfect blend of simple, comforting ingredients. It's a great dish to make ahead, as the flavors only get better with time.

STEP 1

Heat 2-3 tablespoons of extra virgin olive oil in a large saucepan over medium heat. Add the diced carrot and cubed onion. Sauté for 5-7 minutes until the onions are translucent and the carrots begin to soften. Season with salt, pepper, and fresh thyme.

STEP 2

Remove the stems from the Tuscan kale and chop the leaves into bite-sized pieces. Add the kale and shredded cabbage to the saucepan. Cook for another 5 minutes, stirring frequently, until the greens begin to wilt.

STEP 3

Pour in 11 cups of water and bring the mixture to a boil.

STEP 4

Once the soup reaches a boil, stir in the tomato paste and add the bay leaf. Lower the heat to a simmer, then stir in the drained cannellini beans. Cover the pot and let it cook for 30 minutes, allowing the flavors to meld together.

STEP 5

In a separate saucepan, layer stale bread and soup, alternating between bread and soup. This allows the bread to soak up all the broth. Let it cool, then reheat when ready to serve.

STEP 6

Serve the soup hot, with a generous drizzle of extra virgin olive oil and freshly grated Pecorino Romano on top.

This Tuscan Kale Ribollita Soup pairs beautifully with a glass of your favorite Gratsi Red.

Buon appetito!