Ribollita (Hearty Tuscan Bean, Bread, and Vegetable Stew)

Ribollita (Hearty Tuscan Bean, Bread, and Vegetable Stew) 

• 1 onion, diced

• 2 carrots, diced

• 2 stalks celery, diced

• salt and pepper

• 2 cloves garlic, minced

• 1 28 oz. can crushed tomatoes

• 1 medium sized Parmesan rind

• 1 sprig thyme

• 1 sprig rosemary

• 1 bunch chard, stem removed and roughly chopped

• 4 cups vegetable stock

• 2 cans cannellini beans

• 4 slices rustic bread, such as ciabatta, cut in half

• 1/4 cup Parmesan cheese

Warm the olive oil over medium heat in a medium sized Dutch oven. Add the onions, carrots, celery and a large pinch of salt and pepper and cook for about 4 to 6 minutes or until the vegetables are fork tender. Add the garlic and cook for another 30 seconds. Add the tomatoes, Parmesan rind, thyme, rosemary, chard, and 4 cups of stock. Bring to a boil, then reduce heat to a simmer and allow the soup to simmer for about 20 minutes. Fold in the cannellini beans and continue cooking for another minute or until the beans are warmed through.

Turn the oven broiler on.

Place the bread pieces on top of the soup. Sprinkle with salt and pepper and broil the bread until the cheese is melted and the bread is golden brown.

Serve soup in a big bowl with a giant bread crouton on top.

Makes about 6 to 8 servings.