This Tuscan white bean and kale soup is a substantial take on the well-known ribollita, a traditional Italian dish prepared with stale bread. The bread in my vegan-friendly version is on the side, ready to be dipped in the delicious broth!

Preparation Time: 10 minutes

35-minute cooking time

45 minutes in total

2 teaspoons of extra virgin olive oil
1 medium leek, diced (just the white and light green parts)
1 medium diced carrot
2 diced celery ribs
12 teaspoon red chili flakes 4 freshly minced garlic cloves
12 tablespoon fresh thyme, finely chopped 12 tablespoon fresh rosemary, finely chopped 2 x 400 g (14 oz) cannellini beans, washed and rinsed 1.5 litres (6 cups) veggie broth
1 bunch cavolo nero (Tuscan kale) stemmed and shredded
2 tbsp. chopped fresh parsley
Season with salt and pepper to taste.
Instructions

In a large heavy-bottomed saucepan, heat the olive oil and sauté the leeks, carrots, and celery for 8-10 minutes over medium heat, or until softened.
Cook for another minute, or until the garlic and red chili flakes are aromatic. Cook for 3-5 minutes, stirring periodically, until the cherry tomatoes begin to break down.
Next, add the fresh thyme and rosemary, followed by the beans and veggie stock. Stir everything together and bring the soup to a boil.
Reduce the heat to low and cover for 15 minutes, then whisk in the cavolo nero. Replace the top and continue to cook for 5 minutes, or until the kale wilts.
Season with salt and pepper to taste and serve with crusty bread.