Cannellini, Kale, and Bread Soup
This thick Tuscan soup is called ribollita, Italian for “re boiled,” because it’s traditionally made with leftover beans, vegetables, and stale bread. But this
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Cooking tools:
- Pressure cooker
- Chef's knife
- Cutting board
- Ladle
- Serving bowl
Ingredients
- 2 tablespoons olive oil
- 1/4 cup pancetta
- 1 medium yellow onion
- 1 carrot
- 1 rib celery
- 3 cloves garlic
- 4 cups savoy cabbage
- 4 cups lacinato kale
- 4 cups vegetable broth
- 3 cups cannellini beans
- 1 rind Parmesan cheese
- 1 pinch red chile flakes
- Salt
- pepper
- 2 cups rustic bread
- 1/2 cup marinara sauce
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