This thick version of minestrone soup is usually re-cooked with stale bread to thicken it, becoming Ribollita. Here, it’s topped with a parmesan and rosemary crust and baked in the oven.
- Prep Time: 30 minutes
- Total Time: 2 hours
- Servings: 4
- Place cranberry beans in a medium saucepan and cover with 3 cups cold water. Bring to a boil. Reduce heat and simmer until beans are tender, 20-30 minutes. Season with 1 tsp kosher salt and set aside.
- Place olive oil in a large pot over medium heat. Add leeks, garlic, carrots and celery and cook until golden, 12-15 minutes.
- Add rosemary, squash, kale, tomatoes and broth. Bring to a boil and add the bay leaf, parmesan rind, salt and pepper. Cover, lower the heat and let simmer until the squash is tender, about 30 minutes.
- Add the beans and their liquid to the soup and let simmer uncovered, 30 minutes more. Let cool completely and refrigerate until cold.