Ribollita Recipe | Tuscan Bread and Bean Soup

Ingredients

• 1 lb dried cannellini beans soaked overnight or 3 cans drained
• 1/2 lb cavolo nero Tuscan kale or lacinato kale
• 1/2 lb savoy cabbage or Swiss chard
• 2 medium carrots diced
• 2 stalks celery diced
• 1 large onion diced
• 1 leek white and light green parts sliced
• 4 cloves garlic minced
• 1 can whole peeled tomatoes 14 oz crushed by hand
• 1/2 lb stale crusty bread torn into chunks
• 1/4 cup extra virgin olive oil plus more for drizzling
• 1 Parmesan rind optional
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 bay leaf
• 8 cups vegetable broth or water
• 1 tsp salt plus more to taste
• 1/2 tsp black pepper
• Red pepper flakes optional