Tuscan Ribollita Soup

Ingredients

• 3 tablespoons of olive oil
• 1 onion
• 2 carrots
• 2 celery stalks
• 4 cloves of garlic
• 1 teaspoon of dried rosemary
• 1 teaspoon of dried thyme
• 2 bay leaves
• 2 cans of canned white cannellini beans (2x 450 grams, drained)
• 200 grams of canned tomatoes
• 4 cups of vegetable broth
• Salt and pepper to taste
• 2 slices of stale bread
• 1 small head of savoy cabbage

Instructions

1. 1

   In a large pot, heat the olive oil,...: In a large pot, heat the olive oil, add finely chopped onion, carrot, and celery. Sauté until the vegetables soften, about 5 minutes.

2. 2

   Add garlic, spices, and bay leaves and stir...: Add garlic, spices, and bay leaves and stir well. Sauté for 2-3 minutes.

3. 3

   Add the drained canned beans, tomatoes, and pour...: Add the drained canned beans, tomatoes, and pour in the vegetable broth. Season to taste with salt and pepper and simmer for 5 minutes to blend the flavors.

4. 4

   Remove one-third of the soup from the pot...: Remove one-third of the soup from the pot and blend it until smooth with an immersion blender. Pour it back into the soup.

5. 5

   Add torn pieces of stale bread to the...: Add torn pieces of stale bread to the soup, then add torn cabbage or kale. Cook for an additional 15-20 minutes to allow the bread to absorb the broth and the cabbage to soften. If the soup is too thick, you can add a cup or two of broth or water.

6. 6

   Turn off the heat, and let the soup...: Turn off the heat, and let the soup rest for at least 15 minutes to cool slightly (you can also let it rest overnight). Then reheat the soup.

7. 7

   Serve the soup hot. Top each bowl with...: Serve the soup hot. Top each bowl with a slice of toasted bread, a drizzle of olive oil, and sprinkle of vegan parmesan.