Ribollita is a classic Italian recipe that puts day-old bread to delicious use. Not only is this soup easy and flavorful and light and hearty all at the same time … it’s even better made the day before and reheated.
2-½ tablespoons extra-virgin olive oil, divided
1 cup carrots, sliced
1 cup onion, chopped
½ cup celery, sliced
3 sprigs thyme
4 cloves garlic, minced
3 cups chipped Swiss chard
3 cups chopped kale
3 cups water
3 cups low-sodium chicken or vegetable stock
¼ cup tomato puree
1 teaspoon sugar
¼ teaspoon red pepper flakes
1 (14.5-ounce) can diced tomatoes
1 (19-ounce) can cannellini beans, rinsed and drained
12 ounces day-old Italian or French bread, torn into 1-inch pieces
Heat 1-1/2 teaspoons oil in a Dutch oven over medium heat. Add carrots and next 4 ingredients (through garlic) and cook 5 minutes, stirring frequently, until onion is tender. Add chard and next 8 ingredients (through tomatoes) and stir to combine. Bring to a boil, reduce heat and simmer 45 minutes.
Place 1/3 cup beans in a bowl and mash with a fork until fairly smooth. Add mashed beans, remaining beans, and bread to soup. Cook 5 minutes until heated through. Ladle soup into bowls. Drizzle remaining 2 tablespoons oil over top of soup.