Ribollita

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In a large pot, heat the olive oil over medium heat.

Ingredients quick view

2 cups stale crusty bread, torn into pieces

1 cup cannellini beans, cooked or canned (rinsed and drained)

2 tablespoons olive oil

1 onion, chopped

2 garlic cloves, minced

2 medium carrots, diced

2 celery stalks, diced

1 zucchini, diced

1 bunch kale, chopped

1 can (14 ounces) diced tomatoes

4 cups vegetable broth

1 teaspoon dried thyme

Salt to taste

Black pepper to taste

Parmesan cheese for serving (optional)

Using day-old bread works best for texture. Avoid fresh bread as it won't absorb the broth properly.

Feel free to add any leftover cooked vegetables you have on hand for added flavor and nutrition.

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