Ribollita: Hearty Tuscan Vegetable Soup

1.In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

2.Stir in the minced garlic, diced carrots, and celery. Cook for another 5 minutes until the vegetables begin to soften.

3.Add the diced potato and zucchini to the pot, stirring to combine. Cook for an additional 5 minutes.

4.Pour in the diced tomatoes, cannellini beans, and vegetable broth. Stir in the dried thyme and rosemary. Season with salt and pepper to taste.

5.Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes, or until the vegetables are tender.

6.Add the chopped kale or Swiss chard and simmer for another 5 minutes until the greens are wilted and tender.

7.Stir in the torn stale bread, allowing it to soak up the broth and thicken the soup. Simmer for an additional 10 minutes, stirring occasionally.

8.Taste and adjust seasoning if necessary. Serve hot, garnished with grated Parmesan cheese if desired.