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Kale, Fennel and White Bean Soup with Parmesan Croutons
We love ribollita, the rustic, hearty Tuscan meal in a bowl. But for this recipe we wanted a lighter vegetable and bean soup, one that kept the focus on the freshness of the ingredients. So we took out the stale bread that’s simmered into ribollita to thicken it and instead made some crisp, craggy croutons that we tossed with grated Parmesan and scattered on top of individual bowlfuls. This soup uses water instead of broth; the flavor backbone comes from the aromatics as well as from the umami-rich tomato paste and the chunk of Parmesan rind that’s simmered in the mix.
ounces rustic bread, torn into bite-size pieces (4 cups)
tablespoons extra-virgin olive oil, divided, plus more to serve