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Epicurious

Green Ribollita

3.8

(4)

Green Ribollita in a green dutch oven
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.

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