Ingredients
Instructions
- Prepare the Soup Base: In a large, heavy-bottomed pot, heat a portion of the olive oil over medium heat. Sauté onions, carrots, and celery until softened, about 10 minutes. Stir in the majority of the minced garlic, red pepper flakes, half of the chopped rosemary, and bay leaves. Cook for 2 minutes until fragrant.
- Add Tomatoes and Broth: Pour in the diced tomatoes and vegetable broth plus the optional nutritional yeast. Stir in the white kidney beans. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
- Add Kale and Bread: Add the chopped kale and torn pieces of day-old sourdough bread. Continue to simmer for 10–15 minutes, allowing the bread to break down and thicken the soup.
- Prepare Lemon Rosemary Garlic Oil: In a small saucepan over low heat, combine the remaining olive oil, the rest of the minced garlic, and the remaining chopped rosemary. Warm until fragrant (5 minutes), then remove from heat and stir in lemon zest.
- Season and Serve: Remove bay leaves. Season with salt and black pepper to taste. Ladle into bowls and drizzle each serving generously with the prepared finishing oil.
Plating & Garnishing
- Base: Ladle the thick, rustic soup into warmed bowls.
- Finish: A generous drizzle of the lemon-rosemary garlic oil and a crack of black pepper.
Safety & Quality: Ribollita is famous for being better the next day. Cool and store in the fridge; when reheating, you may need a splash of broth as the bread will continue to absorb liquid and thicken the stew.