Name: Green Ribollita
Total time: 40 minutes
Yield: 4 servings
Ingredients: 3 Tbsp. extra-virgin olive oil, divided; 1 bunch kale, ribs and stems removed, leaves coarsely torn (about 2½ cups); 8 garlic cloves, thinly sliced, divided; 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more; 4 cups low-sodium vegetable broth, divided; 1 medium onion, coarsely chopped; 2 celery stalks, coarsely chopped; 1 medium carrot, peeled, coarsely chopped; ½ tsp. ground cumin; Freshly ground pepper; 1 Parmesan rind (optional), plus finely grated Parmesan for serving; 1 15-oz. can white beans, rinsed; ¼ small loaf country-style bread (about 8 oz.), torn into 1" pieces (about 2½ cups); 2 Tbsp. unsalted butter

Photograph by Isa Zapata, food styling by Kendra Vaculin, prop styling by Emma Ringness

A twist on the classic Tuscan soup, this version features blended sautéed kale, which turns the whole bowl a bright, springy green. Torn country-style bread provides body, while a Parmesan rind in the broth (plus a showering of cheese on your bowl at the end!) adds richness all the way through. That hint of cumin is not traditional, but it helps store-bought vegetable stock to reach its full, earthy flavor potential.

What you’ll need

Vegetable Bouillon Paste
$10 At Amazon
Dutch Oven
$100 At Amazon
Blender
$49 $37 At Amazon
Wooden Spoon
$9 At Amazon

Recipe notes

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Recipe notes

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