Ribollita

Ingredients

Preparation

1. In a large pot, heat the olive oil over medium heat. Add the onion, celery, and garlic. Cook while stirring for 5 to 7 minutes. Season with salt and black pepper to taste.
2. Incorporate the kale and cook until wilted, 4 to 6 minutes. Season with salt and black pepper.
3. Add the tomato basil sauce, Parmesan rind, beans, and water. Season with salt and black pepper. Bring to a simmer, cover, and cook for 20 to 25 minutes.
4. Meanwhile, preheat the oven to 350 °F.
5. Put half of the bread pieces into the soup and stir. Cook for 3 to 5 minutes. Top the ribollita with the remaining pieces of bread, drizzle with olive oil, and bake uncovered until the top bread is golden brown, about 10 minutes.
6. Ladle into bowls, drizzle with more olive oil, garnish with the grated Parmesan, and serve.