Tags: Italian, soup
Created: 2021/08/30
See also a ribollita from The Guardian.
. Serves 6-8. 12 steps
1 cup olive oil (???)   Cook, stirring occasionally, over a gentle heat until the mixture is soft and translucent. Increase heat to medium and cook, stirring constantly, until the mixture begins to brown, about 10 minutes.
1 yellow onion finely chopped
1 carrot
1 stalk celery
8 cloves garlic   Stir in
1/4 teaspoon red pepper flakes
1 1/2 cups crushed tomato   Stir in and scrape the bottom. Cook at a vigorous simmer until mixture reduces to jam-like consistency, about 20 minutes
1 1/2 cups white wine
8 cups water   Stir in. Simmer until kale is tender and bread is dissolved, about 20 minutes
100g stale Tuscan-style bread cut in chunks
large bunch kale discard stems, slice thinly
parmesan rind
340g potatoes e.g. Yukon Gold diced   Stir in, simmer until tender, about 15 minutes
4 cups cooked cannellini beans puree 1 cup with 1 cup water   Stir in and simmer until beans and potatoes are completely tender but not falling apart, about 25 minutes
3 cups
Let soup cool to room temperature. Cover and chill, up to 3 days. Reheat gently before serving, and top with extra olive oil and grated parmesan.
The olive oil looks excessive; should be 1/4 cup. The kale should be cavolo nero. I think the bread should only go in towards the end. The beans look excessive.