Hearty Tuscan

Kale Ribollita

Stew

Preheat the oven to 450°F and position a rack in the middle. Heat oil in a medium Dutch oven or heavy pot over medium heat. Add the mirepoix (chopped onions, carrots, garlic, and celery stalks) along with 2 tsp. salt. Cook while stirring occasionally. Stir in the boiled and squeezed tomatoes until the vegetables are softened, but not browned, for about 8–10 minutes.

As the tomatoes are cooking, add cannellini beans to the pot along with the Parmesan rind, tomato juices, red pepper flakes, and water. Bring the mixture to a simmer.

Now, incorporate the kale, stirring occasionally and allowing it to wilt in between. Add about one-third of the torn bread and cook, stirring occasionally until coated and warmed through, about 5 minutes more. Taste and adjust the seasoning as needed.

Once done, remove the pot from the heat. Place the remaining torn bread chunks on top of the stew, then drizzle generously with olive oil. Transfer the pot to the oven and bake the stew until it's thick, bubbling, and the bread is golden brown on top, for about 10 to 15 minutes.