Tuscan Ribollita

Ingredients

• Olive oil

  3 tbsp

  $0.26

• Onions

  1 medium

  $0.22

• Carrots

  2 medium

  $0.28

• Celery

  2 stalks

  $0.30

• Garlic

  3 cloves

  $0.12

• Canned Cannellini Beans

  1 tin

  $0.90

• Tinned tomatoes

  1 tin

  $1.10

• Kale

  1 bunch

  $1.00

• Prepared Vegetable Broth

  2 cups

  $0.90

• Bread

  3 thick slices

  $0.60

• Salt

  1 tsp

  $0.01

• Black pepper

  0.5 tsp

  $0.01

Prices are estimates from our ingredient database and vary by market.

Preparation

1. 1

   Heat olive oil in a large pot over medium heat and sauté chopped onion, carrots, and celery until softened, about 8 minutes.

2. 2

   Add minced garlic and cook for 1 minute until fragrant.

3. 3

   Stir in tinned tomatoes, drained cannellini beans, and vegetable broth; bring to a simmer.

4. 4

   Add the chopped kale leaves, cover, and simmer gently for 15 minutes.

5. 5

   Tear stale bread into chunks, stir into the soup, and simmer for another 5 minutes until thickened.

6. 6

   Season with salt and black pepper, ladle into bowls, and drizzle with a little extra olive oil.