| 1 large Onion | |
| 3 medium Carrots | |
| 2 stalks Celery | |
| 8 teaspoons Chopped Garlic | |
| 2 bunches Tuscan kale | |
| 1 small Wedge of Parmesan Cheese (with rind) | |
| 28 ounces Whole Peeled Tomatoes | |
| ½ loaf Crusty Tuscan or Country-Style Bread (about 10 oz) | |
| ⅓ cup Olive Oil (plus more for drizzling) | |
| 14 ounce can Cannellini Beans | |
| ¾ teaspoon Crushed Red Pepper Flakes | |
| 4 cups water | |
| 2 tablespoons Red Miso paste or (Chickpea Miso if you prefer soy-free miso) |
A cozy twist on classic Italian ribollita, this hearty one-pot soup combines beans, greens, crusty bread, and savory miso for extra depth and umami. Flexible, comforting, and even better the next day, it’s the kind of soup you’ll actually look forward to eating as leftovers.
| 1. | Preheat to over to 450° |
| 2. | Take about 1/3 cup of the water and mix with the miso paste until creamy. Set this aside. |
| 3. | You are going to use the tomatoes and the juices, so do not discard anything. Set a large bowl in the sink, and place a fine sieve strainer inside the bowl. Empty entire contents of canned tomatoes & their juices into the strainer. Using your hands, crush the whole tomatoes while they are submerged in their liquid (prevents squirting). Leave bowl & strainer as is. We're going to use it later. |
| 4. | Prepare the rest of your ingredients beforehand. dice the vegetables, strain the beans, strip kale leaves from the stem; discard stems. Wash leaves and tear into 2 inch pieces; set aside. Cut rind off Parmesan wedge & set aside. Tear bread into 1.5 inch pieces and set aside. |
| 5. | Start cooking! Place large soup pot or dutch oven on stove and add 1/3 cup oil and 8 teaspoons of chopped garlic to the pot. Chop or dice (your preference) onion, carrots & celery and add to pot. Turn on burner to medium and cook vegetables 8 - 10 minutes until soft, but not brown. Stir frequently. If you want to finish this off in the oven, use an oven safe pot. |
| 6. | Once the vegetables are soft, gently shake the tomatoes in the strainer and add the pot. Don't pour in the juice yet! Continue to cook, stirring occasionally, until the tomatoes are fully heated through and the vegetables achieve your desired texture. |
| 7. | Add the 4 cups of water and creamed miso to the pot and bring to just below a boil. |
| 8. | Add the beans, Parmesan rind, tomato juices, red pepper flakes, and the creamy miso mixture to your pot. Bring to a simmer. |
| 9. | Add kale in batches, stirring until it is wilted and combined with other ingredients. Then add 1/3 of the torn bread pieces to the soup; stir occasionally for about 5 minutes. |
| 10. | Drizzle olive oil on the remaining bread and toast on a baking sheet in the oven |
| 11. | OPTIONAL OVEN FINISHING |
| 12. | Remove from heat. Place remaining bread on top of stew. Drizzle generously with olive oil. Transfer pot to the preheated oven and bake 10 - 15 minutes until it is thick and bubbly with golden brown, crunchy bread on top. |
| 13. | Remove soup from oven and ladle into bowls, top with grated parmesan and olive oil and serve. |
