Tuscan White Bean Stew

2 tablespoons extra-virgin olive oil

1 onion, chopped

2 carrots, peeled and chopped

2 celery stalks, chopped

3 garlic cloves, thinly sliced

1/8 teaspoon dried red pepper flakes (or more, depending on how spicy you like it)

Salt and pepper, to taste

1 tablespoon tomato paste

1 bunch Tuscan kale, chopped (stems and ribs removed)

1 (14-ounce) can diced tomatoes

2 BOU Vegetable Bouillon Cubes (for 4 cups of Vegetable broth)

4 sprigs fresh thyme

1 bay leaf

1 Parmesan rind

1 (15-ounce) can cannellini beans, rinsed and drained

2 cups cubed, day old or stale bread

2 tablespoons grated Parmigiano-Reggiano cheese

Heat olive oil in a Dutch Oven over medium heat. Add the onion, carrot, celery, garlic, and dried red pepper flakes until partially softened, stirring occasionally, about 7-8 minutes. Season the vegetables with a pinch of salt and pepper. Add the tomato paste and cook another 1 to 2 minutes until fragrant. Stir in the kale and cook until it starts to wilt, about 3 to 4 minutes. Add the diced tomatoes, stock (or water), thyme, bay leaf, and Parmesan rind and bring to a simmer.

Pour about 1/4 of the cannellini beans into a small bowl with a couple of tablespoons of the cooking liquid and mash them together with a fork to form a paste. Pour the paste and the remaining whole beans into the soup and stir to combine. The mashed beans will help to thicken the soup as it cooks. Simmer the soup with the lid slightly ajar until the vegetables are softened but still al dente, about 25 minutes. Add the bread and simmer, partially covered, for another 5 to 7 minutes. The bread will start to dissolve into the soup and thicken it further.

Before serving, remove the thyme sprigs, bay leaf, and Parmesan rind. Season to taste with salt and pepper. Spoon the ribollita into bowls and top with Parmesan cheese and a drizzle of olive oil, if desired.

(Recipe created by BOU, inspired by Food52 Tuscan Ribollita)