Ribollita 🍞Warm, hearty, and packed with Tuscan flavors! 🇮🇹✨

Ribollita 🍞Warm, hearty, and packed with Tuscan flavors! 🇮🇹✨

👩‍🍳🍞Warm, hearty, and packed with Tuscan flavors! 🇮🇹✨ This Ribollita is the cozy cuddle we all need! 🍲🔥 @mattiastable @giallolovesitaly

Ingredients
1 carrot, finely chopped
1 small onion, finely chopped
½ celery stalk, finely chopped
1 medium potato, cubed
1 tbsp olive oil
1 cup shredded savoy cabbage, Swiss chard, and Tuscan kale (feel free to add more Tuscan kale!)
1 can (15 oz) cannellini beans
1 cup (240 ml) tomato purée
4–5 slices stale bread
Water and salt to taste
Instructions
In a pot over medium heat, sauté the carrot, onion, celery, and potato in olive oil for 4–5 minutes.
Chop the leafy greens and add them to the pot with a generous pinch of salt. Cover and cook for 15 minutes.
Meanwhile, blend ¾ of the beans with ½ cup (120 ml) of water and a pinch of salt to create a smooth purée.
After 15 minutes, stir the bean purée and tomato purée into the pot. Cover and let simmer for 45 minutes.
Add thyme and the remaining whole beans. Remove from heat and let cool completely.
In a clay pot or oven-safe dish, layer the stale bread on the bottom and pour the ribollita over the top.
Bake at 400°F (200°C) for 10 minutes. Serve warm.