How to Make a Hearty Tuscan Ribollita | Recipe

This vegetarian soup is a hearty, stick-to-your-ribs dish that’s filling and perfect for a cool night. It's a flavorful and delicious take on the Tuscan peasant stew that comes together in one pot with a thick warming broth, cannellini beans, a plethora of veggies including tomatoes, kale, carrots, and celery, then topped with Parmigiano-Reggiano. Yum! GET THE RECIPE ►► https://f52.co/3tMT5Om PREP TIME: 15 minutes COOK TIME: 45 minutes SERVES: 4 INGREDIENTS 2 tablespoons extra-virgin olive oil, plus more for serving 1 large onion, chopped 2 carrots, peeled and chopped 2 celery stalks, chopped 3 garlic cloves, thinly sliced 1/8 teaspoon red pepper flakes (up to 1/4 teaspoon, depending on how spicy you like it) Kosher salt and freshly ground pepper 1 tablespoon tomato paste 1 bunch Tuscan kale (about 10 ounces), stems and tough center ribs removed, leaves chopped 1 (14 1/2-ounce) can diced tomatoes 4 cups low-sodium vegetable stock, chicken stock, or water 4 sprigs thyme 1 Parmesan rind 1 bay leaf 1 (15 1/2-ounce) can cannellini beans, rinsed and drained 2 cups cubed day-old or stale bread SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8 CONNECT WITH FOOD52 Web: https://food52.com Facebook: https://www.facebook.com/food52 Instagram: https://www.instagram.com/Food52 Pinterest: https://www.pinterest.com/food52 Twitter: https://twitter.com/Food52 TikTok: https://www.tiktok.com/@food52 Food52 newsletter: https://f52.co/newsletter ABOUT FOOD52 As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.

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