Ribollita Soup | RICARDO

Ingredients

• 2 cups (400 g) dried white beans
• 5 cups (1.25 litres) water
• 1 onion, halved
• 1 carrot, halved
• 1 rosemary sprig or a few thyme sprigs
• 3 to 4 parsley sprigs
• 7 to 8 black peppercorns
• 1 tbsp coarse salt
• 1 onion, chopped
• ½ cup (125 ml) olive oil, plus more for serving
• 2 celery stalks, diced
• 2 carrots, peeled and diced
• 1 leek, chopped
• 2 garlic cloves, chopped
• 1 bunch Tuscan kale or regular kale, stems removed, leaves thinly sliced (½ lb/225 g)
• 3 tomatoes, peeled and diced
• A few thyme sprigs
• 6 cups (1.5 litres) water
• 6 slices stale country bread, about ½ inch (1 cm) thick
• Fresh Parmesan cheese, grated, to taste