Foryoueats: Tuscan Ribollita With Summer Vegetables Recipe

Ingredients

• 3 tablespoons (45ml) extra-virgin olive oil, plus more as needed
• 3 medium cloves garlic, thinly sliced
• 1 medium yellow onion, thinly sliced (about 8 ounces; 240g)
• 1 large leek, white and light green parts only, diced (about 13 ounces; 370g)
• 2 large carrots, peeled and diced (about 12 ounces; 340g)
• 3 large celery stalks, diced (about 8 ounces; 240g)
• Kosher salt
• 2 to 3 sprigs fresh rosemary or thyme
• 1 tablespoon tomato paste (15ml)
• Water
• 2 bay leaves
• 1 chunk Parmigiano-Reggiano rind, about 2 inches squared (optional)
• 2 medium zucchini, cut into bite-size pieces (about 8 ounces; 240g)
• 2 medium summer squash, cut into bite-size pieces (about 8 ounces; 240g)
• 8 ounces green beans, cut into 1-inch pieces (about 240g)
• 4 ounces spinach, roughly chopped (about 4 cups loosely packed leaves; 115g)
• 1 cup roughly chopped fresh basil leaves (about 1 ounce; 30g)
• Freshly ground black pepper
• 1/4 pound (110g) fresh or stale rustic crusty bread, cut into 1-inch cubes
• Freshly grated Parmigiano-Reggiano, for serving (optional)