La Ribolitta Recipe

Preheat and prepare

Preheat oven to 400°F (200°C). Line a baking sheet with parchment or a silicone mat.

Toss and bake

In a bowl, toss the bread cubes with 2 tbs extra-virgin olive oil, 1/2 tsp sea salt and 1/4 tsp black pepper until evenly coated. Spread in a single layer on the prepared baking sheet.

Bake until golden

Bake 10–12 minutes, stirring once halfway through, until golden and crisp. Remove from oven and, while still warm, rub cubes lightly with the cut side of the halved garlic clove (or sprinkle with garlic powder). Set aside to cool.

Sweat aromatics

Heat 3 tbs extra-virgin olive oil in a large heavy-bottomed pot over medium heat. Add the diced onion, carrots and celery and cook, stirring occasionally, until softened and translucent, about 7–8 minutes.

Add garlic and tomato paste

Add the minced garlic and cook 30–45 seconds until fragrant. Stir in 2 tbs tomato paste and cook 1–2 minutes, stirring, until the paste darkens slightly and loses its raw taste.

Add tomatoes and herbs

Add the diced canned tomatoes, 1 tsp chopped rosemary, 1 tsp thyme, 1 bay leaf and 1 tsp crushed red pepper flakes. Stir to combine.

Deglaze and simmer

Pour in 6 cups of stock, scraping any brown bits from the bottom of the pot. Bring to a gentle simmer, then reduce heat to low and simmer uncovered for 15 minutes to meld flavors.

Add beans

Stir in the 3 cups cannellini beans and simmer 8–10 minutes until beans are heated through and beginning to break down, which will help thicken the broth.

Add kale and bread

Add the 4 cups thinly sliced Tuscan kale and the 2 cups torn stale bread pieces to the pot. If you choose to add small pasta, add the 3 tbs (about 1/4 cup) of dry pasta here and increase simmer time per pasta package directions (usually 8–10 minutes) and ensure there's enough stock—add up to 1 cup more if needed.

Simmer to meld

Simmer the soup gently for 10–12 minutes, stirring occasionally, until the kale is tender and the bread has largely broken down, creating a thick, stew-like texture. Taste and adjust seasoning with sea salt and freshly ground black pepper as needed.

Final flavor lift

Remove and discard the bay leaf. Stir in 1 tablespoon fresh lemon juice and 1 tablespoon extra-virgin olive oil to brighten the soup. Fold in 2 tablespoons of the grated Parmesan into the pot to add savory richness.

Serve

Ladle the ribollita into warmed bowls. Sprinkle each serving with remaining grated Parmesan (about 1 tbs per bowl) and top with a generous handful of the ACME croutons. Finish with an optional drizzle of olive oil and a grind of black pepper.