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Ingredients
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Vegetables
Beans and Broth
Bread and Seasoning
Method
Preparation
- 1
- 2
Prepare the Kale
Remove the stems from the kale and chop the leaves into bite-sized pieces. Set aside.
Cooking
- 3
- 4
- 5
Add Tomatoes and Cabbage
Add the chopped tomatoes and cabbage to the pot, stirring to combine. Cook for another 5 minutes.
- 6
Add Broth and Beans
Pour in the vegetable broth and add the cannellini beans, thyme, and bay leaves. Bring the mixture to a boil, then reduce the heat to a simmer.
- 7
Incorporate Kale
After about 20 minutes of simmering, add the chopped kale and continue to cook for another 10 minutes until all vegetables are tender.
- 8
Season the Soup
Remove the bay leaves and season the soup with salt and black pepper to taste.
- 9
Add Bread
Stir in the stale rustic bread, ensuring it soaks up the broth. Let it sit for a few minutes to soften.
Serving
- 10
Serve
Ladle the ribollita into bowls, drizzle with a bit of olive oil, and sprinkle with freshly grated Parmesan cheese if desired.
