A classic Tuscan Ribollita soup recipe made with seasonal vegetables, creamy white beans and kale then thickened with chunks of garlic bruschetta instead of the stale bread.
Preheat a heavy bottom soup put over medium heat. Add a light drizzle of olive oil and saute the leeks with a pinch of salt until wilted and all the moisture has evaporate.
Meanwhile open the San Marzano tomatoes, transfer to a bowl and using your hand crush them just until a rustic texture is achieved. Add to the pot with the leeks together with the rosemary, thyme and bay.
Meanwhile open the San Marzano tomatoes, transfer to a bowl and using your hand crush them just until a rustic texture is achieved. Add to the pot with the leeks together with the rosemary, thyme and bay.