All I can say about this dish is DELICIOUS!

Ribollita is a classic Tuscan soup that’s perfect for those chilly Midwest evenings when you’re craving something warm and comforting. This hearty dish is traditionally made with leftover bread and vegetables, making it a wonderful way to use up ingredients you might already have in your kitchen. It’s a great recipe for anyone looking to enjoy a taste of Italy without spending hours in the kitchen. Plus, it’s a fantastic make-ahead meal that only gets better with time.

Ribollita is a meal in itself, but if you’re looking to round out your dinner, consider serving it with a simple green salad dressed with olive oil and lemon. A glass of Chianti or your favorite red wine pairs beautifully with the rich flavors of the soup. For a little extra indulgence, you might also enjoy it with a side of garlic bread or a slice of crusty sourdough to soak up every last drop.

Servings: 4-6 servings

2 tablespoons olive oil
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 can (14 oz) diced tomatoes
1 can (15 oz) cannellini beans, drained and rinsed
4 cups vegetable broth
2 cups kale, chopped
2 cups stale bread, torn into pieces
Salt and pepper to taste
Grated Parmesan cheese, for serving