• olive oil
  • 2 large onions, chopped
  • 6-8 carrots, diced
  • 6-8 stalks celery, diced
  • 6 yukon gold potatoes, diced
  • 1 lb dried white beans, cooked, with cooking liquid reserved
  • 3 bunches of lacinato, black, or dinosaur kale, rib removed and shaved thin with a very sharp knife
  • 3-5 sprigs of fresh thyme (to taste)
  • water or vegetable stock
  • ½ baguette of stale bread (more if needed)
  • grana padano cheese for finishing
  1. Add enough olive oil to coat the bottom of a large stock pot. Saute onions, carrots, and celery over medium heat until they are very soft and beginning to color. Add salt and pepper.
  2. Add diced potatoes and one quart of water or stock, and the beans with their cooking liquid. Bring to a simmer and add thyme and shredded kale. Add additional water or stock if necessary so that it covers all of the ingredients.
  3. Continue to simmer until the soup begins to thicken and the flavors are well combined. Season with salt and pepper. Finely slice the stale bread (it should break apart) and add small amounts at a time, stirring to incorporate, until the soup becomes very thick. Test the consistency with a fork.
  4. To serve, drizzle with fresh olive oil and sprinkle with freshly grated cheese.
Recipe by The Taste Edit at https://thetasteedit.com/ribollita/