Ingredients

Method

In a large soup pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and cook until softened and fragrant, about 5 minutes.

Add the diced carrots, celery, leek, and zucchini to the pot and cook for an additional 5-7 minutes, or until the vegetables are softened.

Pour the can of diced tomatoes into the pot, along with the vegetable or chicken broth and water. Stir to combine.

Add the drained and rinsed cannellini beans to the pot and season the soup with salt and black pepper, to taste.

Bring the soup to a simmer and let it cook for 15-20 minutes, or until the vegetables are tender.

Stir in the chopped kale or Swiss chard and the torn bread pieces. Cook for an additional 10-15 minutes.

Remove the soup from the heat and let it rest for 10-15 minutes to allow the bread to soak up the liquid and thicken the soup.

Serve the Ribollita hot, garnished with grated Parmesan cheese, if desired.