Easy Ribollita

The one factor higher than soup with bread? Soup that not solely has chunks of bread in it, however crunchy croutons on high as effectively. This (vegetarian!) Italian traditional is about as comforting because it will get, filled with hearty greens, meaty beans, and loads of wealthy olive oil and umami-packed Parmesan. A be aware on that cheese: Should you've been throwing out your Parm rinds all these years, that stops proper now. The rind is stuffed with taste, and makes an ideal addition to any broth-y, stewy state of affairs.

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4–6 servings


massive onion


medium carrots


celery stalks


garlic cloves


bunches Tuscan kale


small wedge of Parmesan with rind


28-oz. can entire peeled tomatoes


loaf crusty nation bread (about 10 oz.)

cup extra-virgin olive oil, plus extra for drizzling

Kosher salt


14-oz. can cannellini beans


tsp. crushed crimson pepper flakes



Place a rack in center of oven; preheat to 450°. Time to prep your veg! You’re going to make a mirepoix, which is only a fancy French phrase for the combo of chopped onions, carrots, and celery that kind the flavour base for lots of European dishes. First, minimize 1 massive onion in half by way of root. Peel and discard skins. Finely chop and switch to a medium bowl.


Wash, peel, and trim 3 medium carrots. Minimize in half (or in quarters lengthwise in the event that they’re massive), then minimize crosswise into ½" items. (You can even simply chop the carrots down into cash when you don't thoughts bigger items of veg in your soup.) Add to bowl with onion.


Chop 2 celery stalks crosswise into ½" items. Add to bowl with the remainder of the mirepoix.


Smash and peel 8 garlic cloves with the again of your knife. If any of them are left kind of intact after that preliminary smashing, give them one other good wack with the again of your knife in order that they actually open up and begin to break aside. Add to bowl, additionally.


Strip stems from 2 bunches Tuscan kale and discard. Wash in the event that they're gritty otherwise you actually care about washing greens, then tear leaves into 2" items; put aside.


Minimize rind off of 1 small Parmesan wedge; put aside.


Place 28 oz. canned tomatoes and their juices in a strainer set inside a medium bowl. (You want that bowl to gather the juice, which you're going to make use of later—don't throw it out!) Squeeze tomatoes and crush them together with your fingers whereas leaving them submerged of their liquid in order that they don’t squirt.


Tear ½ loaf crusty nation bread into 1½" items.


Warmth ⅓ cup extra-virgin oil in a medium Dutch oven or heavy pot over medium. Add bowl of mirepoix and 2 tsp. salt and cook dinner, stirring sometimes, till greens are softened however not browned, 8–10 minutes.


Elevate strainer stuffed with tomatoes and provides it just a few shakes to take away any liquid. Add tomatoes (however not juices!) and cook dinner, stirring sometimes, till a few of the rawness is cooked off, about 10 minutes. Giving these tomato solids an opportunity to caramelize earlier than including the liquid again in helps so as to add lots of taste to the stew. (Keep in mind: Reserve the juices, you’re going to make use of them!)


Whereas tomatoes are cooking, drain and rinse 14 oz. canned cannellini beans within the strainer you simply used, then add to pot together with Parmesan rind, tomato juices, ¾ tsp. crimson pepper flakes, and 4 cups water. Convey to a simmer.


Add kale in two additions, stirring usually and permitting to wilt in between.


Add about one-third of torn bread (no have to measure, simply eyeball it) and cook dinner, stirring sometimes, till coated and warmed by way of, about 5 minutes extra. Style and alter seasoning.


Take away from warmth. Place remaining torn bread chunks on high of stew. Drizzle generously with olive oil.


Switch pot to oven and bake stew till thick, effervescent, and bread is golden brown on high, 10–quarter-hour.


Ladle stew into bowls, drizzle every generously with olive oil, and grate numerous Parmesan over.