Simple Ribollita

Step 1

Place a rack in middle of oven; preheat to 450°. Time to prep your veg! You are going to make a mirepoix, which is just a fancy French word for the combo of chopped onions, carrots, and celery that form the flavor base for a lot of European dishes. First, cut1 large onionin half through root. Peel and discard skins. Finely chop and transfer to a medium bowl.

Step 2

Wash, peel, and trim3 medium carrots. Cut in half (or in quarters lengthwise if they’re large), then cut crosswise into ½" pieces. (You can also just chop the carrots down into coins if you don't mind larger pieces of veg in your soup.) Add to bowl with onion.

Step 3

Chop2 celery stalkscrosswise into ½" pieces. Add to bowl with the rest of the mirepoix.

Step 4

Smash and peel8 garlic cloveswith the back of your knife. If any of them are left more or less intact after that initial smashing, give them another good wack with the back of your knife so they really open up and start to break apart. Add to bowl, also.

Step 5

Strip stems from2 bunches Tuscan kaleand discard. Wash if they're gritty or you really care about washing vegetables, then tear leaves into 2" pieces; set aside.

Step 6

Cut rind off of1 small Parmesan wedge; set aside.

Step 7

Place28 oz. canned tomatoesand their juices in a strainer set inside a medium bowl. (You need that bowl to collect the juice, which you're going to use later—don't throw it out!) Squeeze tomatoes and crush them with your hands while leaving them submerged in their liquid so they don’t squirt.

Step 8

Tear½ loaf crusty country breadinto 1½" pieces.

Step 9

Heat⅓ cup extra-virgin oilin a medium Dutch oven or heavy pot over medium. Add bowl of mirepoix and2 tsp. saltand cook, stirring occasionally, until vegetables are softened but not browned, 8–10 minutes.

Step 10

Lift strainer full of tomatoes and give it a few shakes to remove any liquid. Add tomatoes (but not juices!) and cook, stirring occasionally, until some of the rawness is cooked off, about 10 minutes. Giving those tomato solids a chance to caramelize before adding the liquid back in helps to add a lot of flavor to the stew. (Remember: Reserve the juices, you’re going to use them!)

Step 11

While tomatoes are cooking, drain and rinse14 oz. canned cannellini beansin the strainer you just used, then add to pot along withParmesan rind,tomato juices,¾ tsp. red pepper flakes, and4 cups water. Bring to a simmer.

Step 12

Add kale in two additions, stirring often and allowing to wilt in between.

Step 13

Add about one-third of torn bread (no need to measure, just eyeball it) and cook, stirring occasionally, until coated and warmed through, about 5 minutes more. Taste and adjust seasoning.

Step 14

Remove from heat. Place remaining torn bread chunks on top of stew. Drizzle generously with olive oil.

Step 15

Transfer pot to oven and bake stew until thick, bubbling, and bread is golden brown on top, 10–15 minutes.

Step 16

Ladle stew into bowls, drizzle each generously with olive oil, and grate lots of Parmesan over.