This Tuscan vegetable soup recipe from Eataly is perfect for summer and fall. I love to make Ribollita with the veggies from my garden. This is a hearty and rustic dish that makes great leftovers!
Ingredients:
- 1 bunch Tuscan kale, cut into 2-inch ribbons
- 1 head savoy cabbage, cut into 2-inch ribbons
- 1 bunch Swiss chard, cut into 2-inch ribbons
- 2 russet potatoes, peeled and diced
- 3 large carrots, peeled and diced
- 2 cups canned whole peeled tomatoes
- 2 zucchini, diced
- 1 rib celery, diced
- 2 leeks (white parts only), sliced
- 2 cloves garlic, sliced
- 2 cups cooked cannellini beans, half pureed
- 3 tablespoons extra virgin olive oil, plus more for finishing
- ½ teaspoon crushed red pepper flakes
- 1 bay leaf
- Leaves of 1 sprig thyme
- Fine sea salt, to taste
- 1 to 2 cups (2-inch) cubed stale bread
