3 large lacinato kale leaves, thinly sliced, coarse stems removed
4 thick slices stale ciabatta bread, cubed
balsamic vinegar, for drizzling
¼ cup shaved Parmesan cheese, optional
sea salt and freshly ground black pepper
Heat the olive oil in a large pot over medium heat. Add the onion and pinches of salt and pepper and cook, stirring occasionally, until the onion is soft, about 4 minutes. Stir in the carrots, rosemary, and garlic. Cook for about 4 more minutes, reducing the heat if necessary to avoid burning the garlic.
Add the tomatoes, red pepper flakes, and another few pinches of salt and pepper. Cook, stirring often, for about 15 minutes or until the tomatoes are soft and juicy. Add the wine and let it cook off, about 1 minute.
Stir in the beans, and then add the vegetable broth. Simmer until the carrots are tender, 30 to 35 minutes, stirring occasionally.
Once the carrots are tender, stir in the kale, the cubed bread, and a drizzle of balsamic vinegar. Simmer for several more minutes until the kale is wilted.
Season to taste and serve hot in large bowls. Shave fresh Parmesan cheese on top, if desired.
Double this recipe to make a larger batch. Store leftovers in the fridge for up to two days.
Fresh tomatoes can be substituted for about 1 cup of canned diced tomatoes.
Recipe by Love and Lemons at https://www.loveandlemons.com/ribollita-tuscan-white-bean-soup/