Green Ribollita
A twist on the classic Tuscan soup, this version features blended sautéed kale, which turns the whole bowl a bright, springy green. Torn country-style bread provides body, while a Parmesan rind in the broth (plus a showering of cheese on your bowl at the end!) adds richness all the way through. That hint of cumin is not traditional, but it helps store-bought vegetable stock to reach its full, earthy flavor potential. Ingredients 4 servings 3 Tbsp. extra-virgin olive oil, divided 1 bunch kale, ribs and stems removed, leaves coarsely torn (about 2½ cups) 8 garlic cloves, thinly sliced, divided 1½...
A twist on the classic Tuscan soup, this version features blended sautéed kale, which turns the whole bowl a bright, springy green. Torn country-style bread provides body, while a Parmesan rind in the broth (plus a showering of cheese on your bowl at the end!) adds richness all the way through. That hint of cumin is not traditional, but it helps store-bought vegetable stock to reach its full, earthy flavor potential.
Ingredients
4 servings
3
Tbsp. extra-virgin olive oil, divided
1
bunch kale, ribs and stems removed, leaves coarsely torn (about 2½ cups)
8
garlic cloves, thinly sliced, divided
1½
tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more
4
cups low-sodium vegetable broth, divided
1
medium onion, coarsely chopped
2
celery stalks, coarsely chopped
1
medium carrot, peeled, coarsely chopped
½
tsp. ground cumin
Freshly ground pepper
1
Parmesan rind (optional), plus finely grated Parmesan for serving
1
15-oz. can white beans, rinsed
¼
small loaf country-style bread (about 8 oz.), torn into 1″ pieces (about 2½ cups)
2
Tbsp. unsalted butter
Preparation
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Step 1
Heat 1 Tbsp. extra-virgin olive oil in a medium Dutch oven over medium-high. Add 1 bunch kale, ribs and stems removed, leaves coarsely torn (about 2½ cups), and 4 garlic cloves, thinly sliced, and season with kosher salt. Cook, stirring occasionally, until slightly softened and garlic is golden brown, about 2 minutes. Add 2 Tbsp. water; cook, stirring often, until liquid evaporates and kale is slightly wilted, about 1 minute. Transfer to a blender; reserve pot. Add 1 cup low-sodium vegetable broth to blender; blend until smooth. Set purée aside.
Step 2
Heat remaining 2 Tbsp. extra-virgin olive oil in reserved pot over medium-high. Add 1 medium onion, coarsely chopped, 2 celery stalks, coarsely chopped, 1 medium carrot, peeled, coarsely chopped, ½ tsp. ground cumin, and remaining 4 garlic cloves, thinly sliced; season with salt and freshly ground pepper. Cook, stirring occasionally, until vegetables are slightly softened, 6–8 minutes. Add 1 Parmesan rind (if using), one 15-oz. can white beans, rinsed, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, remaining 3 cups low-sodium vegetable broth, and 3 cups water. Increase heat to high and bring to a boil. Reduce heat to medium and simmer until reduced slightly, about 15 minutes.
Step 3
Add ¼ small loaf country-style bread (about 8 oz.), torn into 1″ pieces (about 2½ cups), 2 Tbsp. unsalted butter, and reserved purée and cook, stirring often, until butter is melted, 2–3 minutes. Taste soup and season with more salt and pepper if needed.
Step 4
Ladle soup into bowls; top with finely grated Parmesan.
Michael Johnson
Jessica Williams
