Rainy Day Ribollita | Gail Simmons | Cook: 1 hr | Prep: 20 min | 6 Servings
SWAP OPTION: I like using kale in this soup, plus a combination of other greens, but as long as you have 1¼ pounds total, any mix you like works well.
Ingredients
- 1/4 cup plus 3 tablespoons extra-virgin olive oil, divided, plus more for drizzling
- 3 ribs celery, thinly sliced
- 2 medium carrots, thinly sliced into rounds
- 1 medium onion, finely chopped 1 clove garlic, gently smashed and peeled
- kosher salt
- 2 tablespoons tomato paste
- 1 (28-ounce) can whole peeled tomatoes, preferably San Marzano
- 1 (3-ounce) chunk Parmigiano-Reggiano cheese with rind, rind cut off and reserved
- 1/4 teaspoon crushed red pepper flakes, plus more for serving
- 1/2 pound kale t (about 1/2 bunch), stems removed and leaves coarsely chopped
- 3/4 pound tender cooking greens (chard, escarole, dandelion, chicory) trimmed, leaves and stems coarsely chopped
- 2 (15-ounce) cans of white beans, rinsed and drained
- 4 slices rustic whole-wheat bread, lightly toasted, then broken into small pieces
Preparation
1. Heat 3 tablespoons of the oil in a 6- to 8-quart Dutch oven or wide, heavy pot over medium heat.
2. Add the celery, carrots, onion, garlic and 1/4 teaspoon salt. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
3. Stir in the tomato paste, then add the canned tomatoes with their juices, the Parmesan rind, pepper flakes, and 5 cups water. Bring to a gentle simmer, breaking up the tomatoes with a wooden spoon, and cook until the vegetables are very tender 20 to 25 minutes.
4. Add the kale and simmer until just tender, about 10 minutes.
5. Add the tender greens, including the chard stems, if using, and the beans. Continue cooking until the greens are tender, 8 to 10 minutes more. Remove and discard the Parmesan rind.
6. Remove the soup from the heat, stir in the toasted bread pieces, and let stand for 5 minutes. Add the remaining 1/4 cup olive oil and stir well to break up the bread so that it blends into the soup a bit. Adjust the seasoning to taste.
Serve hot, with pepper flakes and grated or shaved Parmesan on top.
