Tuscan White Bean and Kale Soup (Ribollita)

Ingredients:

• 2 tbsp extra virgin olive oil
• 1 medium leek, diced (white and light green parts only)
• 1 medium carrot, diced
• 2 celery stalks, diced
• 4 garlic cloves, finely chopped
• 1/2 tsp red chili flakes
• 250 g (1/2 lb) cherry tomatoes, halved
• 1/2 tbsp fresh thyme, finely chopped
• 1/2 tbsp fresh rosemary, finely chopped
• 2 cans (400 g/14 oz each) cannellini beans, drained and rinsed
• 1.5 liters (6 cups) vegetable stock
• 1 bunch cavolo nero (Tuscan kale), stems removed, shredded
• 2 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large heavy-bottomed pot over medium heat. Add the leek, carrot, and celery, and sauté for 8–10 minutes until softened.
2. Mix in the garlic and red chili flakes, cooking for an additional minute until fragrant.
3. Add the cherry tomatoes, stirring occasionally, and cook for 3–5 minutes until they begin to break down.
4. Incorporate the fresh thyme and rosemary, followed by the cannellini beans and vegetable stock. Stir well and bring to a boil.
5. Reduce heat to a simmer, cover, and cook for 15 minutes.
6. Add the shredded cavolo nero, cover, and continue simmering for another 5 minutes until the kale wilts.
7. Stir in the fresh parsley, adjust seasoning with salt and pepper, and serve with crusty bread.

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Variations:

1. Protein Boost: Add cooked shredded chicken or crumbled sausage for extra protein.
2. Grain Addition: Stir in cooked farro, quinoa, or barley for added texture and nutrition.
3. Vegetable Swap: Replace cavolo nero with spinach, Swiss chard, or regular kale.
4. Spice it Up: Increase chili flakes or add smoked paprika for extra flavor.
5. Creamy Option: Blend half the soup for a creamier consistency, leaving some beans and vegetables whole.

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Tips for Perfect Soup:

• Prep Ahead: Chop all vegetables and herbs before starting for a smoother cooking process.
• High-Quality Stock: Use homemade or high-quality vegetable stock for the best flavor.
• Balancing Flavors: Add a splash of lemon juice or a drizzle of olive oil before serving for added brightness.
• Storage: This soup keeps well in the fridge for 3–4 days or in the freezer for up to 3 months. Reheat gently before serving.