Soups
Ribollita
Yesterday's bread, yesterday's beans, today's dinner.
Method
- 01
Soften the aromatics in olive oil. Add the tomatoes and simmer until they lose their edge.
- 02
Add the beans and their liquid, then the kale. Cook until the kale collapses.
- 03
Stir in the bread and cook until it dissolves into the pot. Rest at least twenty minutes off heat. Finish with olive oil.