Hearty Ribollita Recipe Tuscan Comfort Food at its Best

Ingredients

• 2 tablespoons olive oil (30 ml)
• 1 large onion, chopped (about 1 cup chopped)
• 2 carrots, chopped (about 1 cup chopped)
• 2 celery stalks, chopped (about 1 cup chopped)
• 4 cloves garlic, minced (about 4 teaspoons minced)
• 1 teaspoon dried rosemary (5 ml)
• 1/2 teaspoon dried thyme (2.5 ml)
• 1/4 teaspoon red pepper flakes (optional) (1.25 ml)
• 1 (28 ounce) can crushed tomatoes (794 g)
• 6 cups vegetable broth (1.4 L)
• 1 (15 ounce) can cannellini beans, drained and rinsed (425 g)
• 1 bunch kale, chopped (about 4 cups chopped)
• 1/2 head Savoy cabbage, cored and sliced
• 2 medium potatoes, peeled and diced
• Salt and freshly ground black pepper to taste
• 6-8 cups day-old crusty bread, torn into bite-sized pieces (roughly 150-200g)
• Olive oil for drizzling
• Grated Parmesan cheese (optional)
• Fresh basil leaves, chopped (optional)