Tuscan Ribollita (Bread and Vegetable Stew)

Step 1

Heat a large pot over medium heat and sauté the diced onion, carrots, and celery for 6-8 minutes until softened.

Step 2

Add half the cannellini beans and mash them slightly with a spoon to thicken the base.

Step 3

Stir in the diced tomatoes, vegetable broth, and remaining cannellini beans, then bring to a simmer.

Step 4

Cover and simmer for 20 minutes to let the flavors meld.

Step 5

Add the chopped kale and simmer, uncovered, for 10 minutes until tender.

Step 6

Stir in the torn stale bread and simmer for 5 more minutes until the soup thickens and the bread breaks down.

Step 7

Ladle into bowls, top with grated parmesan cheese, and serve hot.