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Ribollita con Cavolo Nero
A deeply satisfying Tuscan winter soup with black kale, white beans and day-old bread soaked in rich vegetable broth.
Ingredients
Instructions
Heat 3 tbsp olive oil in a large heavy pot, sauté onion, carrot and celery 10 minutes.
Add garlic and rosemary, cook 2 minutes until fragrant.
Add tomatoes and cook 5 minutes, then add stock and cavolo nero.
Simmer 20 minutes until cavolo nero is tender.
Mash one third of the beans, add all beans to pot.
Stir in torn bread, simmer 10 minutes until thick and porridge-like.
Rest overnight, reheat next day and finish with remaining olive oil.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
