Ribollita
Ingredients
- 3 tablespoons olive oil
- 2 cloves garlic, thinly sliced
- 1 onion, chopped
- 1/4 teaspoon crushed red chili pepper flakes
- 1 carrot, chopped
- 1 rib of celery, chopped
- 28 ounces (1 can) plum tomatoes
- 1 teaspoon fresh thyme leaves
- 1 potato, peeled and diced
- 1 pound cavolo nero, or any other variety of kale, trimmed and chopped into bite sized pieces
- 15 ounces (1 can) cannellini beans, rinsed and drained
- 4-6 thick slices of country bread, torn into pieces
- 4 cups water
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