A Classic Ribollita: Tuscan Bean Soup

31daily.com

Joman

1 1⁄2 cups dried cannellini beans, soaked overnight (see notes for canned beans)

2 medium carrots, chopped

2 ribs celery, chopped

1⁄2 yellow onion, chopped, plus rings for garnish

5 tablespoons extra-virgin olive oil

4 cloves garlic (3 minced, 1 halved)

10 oz. butternut squash peeled and cut into 1⁄2″ cubes (about 2 cups)

1 small zucchini, cut into 1⁄2″ cubes

4 large kale leaves, stemmed and chopped

1 medium waxy-style potato, peeled and cut into 1⁄2″ cubes

salt and freshly ground black pepper, to taste

1 (15-oz) can diced tomatoes (or a handful of cherry tomatoes halved)

2 quarts chicken or vegetable stock, reduced-sodium, plus extra water if needed

1 to 2 bay leaves

1⁄2 teaspoon red chili flakes (optional)

1 tablespoon fresh thyme leaves (1 teaspoon dried)

8 thick slices country-style bread

Parmesan Cheese, freshly grated

Note: Ingredients may have been altered from the original.

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