Ribollita Recipe Lidia Bastianich

Ingredients

• 2 medium carrots, peeled and diced
• 2 ribs celery, diced
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 bunch of Tuscan kale (cavolo nero), stemmed and chopped (about 4 cups)
• 1 small head of savoy cabbage, chopped (about 2 cups)
• 1 (15 oz) can of cannellini beans, drained and rinsed (or 1.5 cups cooked cannellini beans)
• 1 (15 oz) can of borlotti beans, drained and rinsed (optional)
• 4 cups day-old Tuscan bread, cut into cubes (stale or toasted works best)
• 1 medium potato, peeled and diced (optional for extra heartiness)
• 2 teaspoons fresh rosemary, finely chopped
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt, to taste (start with 1 teaspoon)
• Freshly ground black pepper, to taste
• Extra virgin olive oil 1/4 cup For sautéing and finishing drizzle
• Vegetable or chicken broth 6 cups Use low-sodium for control over salt
• Water 1 cup To adjust soup thickness as needed
• Tomato paste 2 tablespoons Adds richness and depth