Italian Ribollita Vegetable and Bread Soup

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 2 teaspoons dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes
• 1 bay leaf
• 4 cups vegetable broth
• 1 (14.5 ounce) can diced tomatoes
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 2 cups packed kale, chopped
• 2 cups day-old Italian bread, torn into small pieces
• Salt and pepper to taste

Directions

1. In a large pot, heat the olive oil over medium heat.
2. Add the onion, carrots, celery, and bell pepper to the pot. Cook for 5 minutes, stirring occasionally.
3. Add the garlic, oregano, basil, red pepper flakes, and bay leaf. Cook for 1 minute.
4. Add the vegetable broth, tomatoes, and beans to the pot. Bring to a boil, reduce the heat, and simmer for 10 minutes.
5. Add the kale and bread to the pot and cook for 10 minutes.
6. Season with salt and pepper to taste.
7. Serve hot.

Interesting Facts

• Ribollita is a traditional dish of Tuscany, Italy.
• The word "ribollita" means "reboiled" in Italian.
• This soup is traditionally made with day-old bread, which gives it a unique texture and flavor.