Ribollita with Lacinato Kale & Carrots

Ingredients

• 2 cans (15 oz each) cannellini beans, drained
• 4 cups Lacinato Kale, chopped
• 2 Carrots, diced
• 1 onion, diced
• 2 celery stalks, diced
• 3 cloves garlic, sliced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable stock
• 3 cups day-old crusty bread, torn
• ¼ cup olive oil, plus more to finish
• Salt and black pepper

Method

1. Sweat the onion, Carrots, and celery in olive oil over medium heat until soft and sweet, about 8 minutes. Add the garlic for the last minute.
2. Add the tomatoes, beans, and stock. Simmer 15 minutes, then mash a ladleful of beans against the pot to thicken the broth.
3. Stir in the Lacinato Kale and cook until silky, 8–10 minutes.
4. Add the bread and simmer gently 5 minutes more, stirring, until the soup turns thick enough to almost hold a spoon upright.
5. Rest off the heat 10 minutes, then serve with a defiant glug of your best olive oil and black pepper on top.