Easy Ribollita Recipe

Servings: 4
Prep time: 15 minutes
Total time: 45 minutes

¾ cup|180 ml olive oil, plus more for drizzling
½ leek, white and light green parts only, thinly sliced
2 garlic cloves, thinly sliced
4 medium carrots, peeled and thinly sliced
1 rib celery, thinly sliced
1 ¾ ounces|50 grams green cabbage, cut into 1-inch pieces
kosher salt, to taste
¼ teaspoon chili flakes, plus more to taste
1 medium russet potato, peeled and cut into ½-inch pieces
8 ½ ounces|250 grams whole peeled tomatoes
1 bunch|90 grams Russian kale, leaves cut into 1-inch pieces, stems thinly sliced
1 ½ cups|60 grams stale levain bread, cut into ¾-inch pieces
4 cups|1 liter vegetable stock
1 bay leaf
6 ¼ ounces|180 grams cooked cannellini beans
1 lemon
fresh parmesan, for grating

Heat ½ cup|120 ml olive oil in a large saucepan over medium. Add the garlic and cook until fragrant, about 1 minute. Add the leeks and cook until translucent, 2 to 3 minutes. Add the carrots and celery and cook until soft, 5 to 6 minutes more. Season with salt and chili flakes. Stir in the cabbage and the potatoes and cook for 5 minutes. Add the kale and until wilted, 2 minutes. Add the tomatoes and cook, breaking up with a wooden spoon, until slightly soft, about 2 minutes. Add the bread and stir to combine, then the vegetable stock and the bay leaf. Bring to a simmer, then stir in the beans. Cover and 25 to 30 minutes, or until the bread has broken down and the soup has thickened. Remove from the heat and stir in the zest of half a lemon and the remaining ¼ cup|60 ml olive oil. Juice the entire lemon into the soup, the season with the salt and chili flakes. Spoon ribollita between four bowls and drizzle with olive oil. Grate fresh parmesan over the top and serve.

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