Simple Ribollita

Instructions

1. Place a rack in middle of oven; preheat to 450°. Prep the vegetables: chop 1 large onion, 3 medium carrots, and 2 celery stalks. Transfer to a medium bowl.
2. Smash and peel 8 garlic cloves, then add to the bowl with the vegetables.
3. Strip stems from 2 bunches Tuscan kale, tear leaves into 2" pieces, and set aside.
4. Cut rind off of 1 small Parmesan wedge and set aside.
5. Place 28 oz. canned tomatoes and their juices in a strainer set inside a medium bowl. Squeeze tomatoes and crush them with your hands.
6. Tear ½ loaf crusty country bread into 1½" pieces.
7. Heat ⅓ cup extra-virgin olive oil in a medium Dutch oven over medium heat. Add the bowl of mirepoix and 2 tsp. salt, cooking until vegetables are softened but not browned, 8–10 minutes.
8. Lift strainer full of tomatoes and add tomatoes (but not juices) to the pot. Cook, stirring occasionally, for about 10 minutes.
9. Drain and rinse 14 oz. canned cannellini beans, then add to pot along with Parmesan rind, tomato juices, ¾ tsp. red pepper flakes, and 4 cups water. Bring to a simmer.
10. Add kale in two additions, stirring often and allowing to wilt in between.
11. Add about one-third of torn bread and cook, stirring occasionally, until coated and warmed through, about 5 minutes more. Taste and adjust seasoning.
12. Remove from heat. Place remaining torn bread chunks on top of stew. Drizzle generously with olive oil.
13. Transfer pot to oven and bake stew until thick, bubbling, and bread is golden brown on top, 10–15 minutes.
14. Ladle stew into bowls, drizzle each generously with olive oil, and grate lots of Parmesan over.

My notes