Tuscan White Bean And Bread Soup (Ribollita) - cooking recipe

Ingredients

6 cups ciabatta, cut into 1-inch chunks
2 (15 ounce) cans cannellini beans, drained and rinsed
6 cups water
1/3 cup extra virgin olive oil, plus extra for serving
3 medium carrots, peeled and chopped fine
1 onion, minced
1 bunch kale, thick stems and leaves separated, stems chopped fine, and leaves sliced into 1-inch-thick strips (about 1 pound)
salt
6 medium garlic cloves, minced
1 (28 ounce) can diced tomatoes, drained
1 large russet potato, peeled and cut into 1/2-inch chunks
2 bay leaves
1 sprig fresh rosemary
ground black pepper
grated parmesan cheese, for serving

Preparation

Adjust an oven rack to the middle position and heat the oven to 300 degrees.
Spread the bread cubes out over a rimmed baking sheet and bake until dried but not browned, about 30 minutes; set aside.
Process half the beans and 1/4 cup sof the water in a food processor until mostly smooth, about 12 pulses, stopping to scrape down the sides of the bowl as needed; set aside.
Heat oil in a large Dutch oven over medium heat until shimmering.
Add carrots, onion, kale stems, and 1/2 teaspoons salt and cook until vegetables are softened, 8 to 10 minutes.
Stir in the garlic and cook until fragrant, about 30 seconds.
Stir in tomatoes and cook until softened, about 2 minutes.
Stir in pureed beans, remaining whole beans, remaining water, kale leaves, potato, and bay leaves and bring to a simmer.
Reduce heat to low, partially cover, and simmer until potato is tender, about 40 minutes.
Stir in rosemary sprig and 2 cups of dried bread cubes into the soup, cover, and let stand off the heat until the bread is soggy and falling apart, 15 to 20 minutes.
Discard rosemary sprig and bay leaves and stir to break up bread pieces and thicken the soup.
Season to taste with salt and pepper.
Divide remaining bread cubes among individual bowls and ladle thickened soup over the top.
Drizzle olive oil over top of each portion and serve, passing out the Parmesan cheese separately.