Ribollita Soup | RICARDO

Name: Ribollita Soup | RICARDO
Total time: 145 min
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

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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