Ribollita is a Tuscan soup thickened with bread and or cannellini beans, there are many variations but all should contain bread, cannellini beans, kale and other vegetables. I like a tomato broth and don't like mine too thick, so I add in chucks of bread as I am eating it as opposed to during cooking. It's very economical and made with humble ingredients. It's also very nutritious and comforting. I like to sprinkle on some vegan Parmesan, which thickens it slightly and gives it a creaminess.
The pictures of the soup here, show it with Haricot beans as apposed to Cannellini beans. This is due to me not having any in the pantry. Traditionally it is made with cannellini beans but the haricot worked well too.
3 tbsp. olive oil
1 large onion diced
1 celery stick diced
1 large carrot diced
1 leek trimmed and sliced, only the white and light green part
1 courgette diced
2-3 sprigs of rosemary leaves removed and roughly chopped
3-4 sprigs thyme leaves removed
2 bay leaves
2 fat garlic cloves crushed or grated
1 tin cannellini beans drained and rinsed
1-2 tsp Salt and a good grinding of black pepper
2 tins whole plum tomatoes
1 ltr of vegetable stock
6 leaves from a savoy cabbage, shredded
200g Cavolo Nero or Kale, stalk removed and shredded
Loaf of Crusty bread
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