3 teaspoons sea salt, divided, plus more, to taste
⅓ cup olive oil, plus more for finish
1 yellow onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
8 garlic cloves, smashed
5 sprigs fresh thyme
1 bay leaf
¾ teaspoon dried chili flakes
1 28 oz. can whole peeled tomatoes, crushed by hand
3" piece Parmesan cheese rind
2 pounds lacinato kale, ribs removed and roughly chopped
8 ounces country bread, torn into large pieces
½ cup finely grated Pecorino Romano cheese
Instructions
Place beans in a medium bowl and cover with cold water; cover with plastic wrap and let stand at room temperature for at least 12 hours. Drain well.
Place beans in a medium pot and fill with enough cold water to cover by 3 inches. Bring to a boil over high heat. Reduce heat to low, cover partially and simmer for 30 minutes. Add 1 teaspoon salt and continue simmering until the beans are tender, about 30 minutes. Drain and set aside.
Preheat oven to 450 degrees.
In a large pot, heat olive oil over medium heat. Add onion, carrots, celery, garlic and 2 teaspoons salt and cook, stirring occasionally, until tender, 8-10 minutes.
Add thyme, bay leaf and chili flakes and cook for 1 minute.
Drain tomatoes, reserving juice, and add to pot. Cook, stirring occasionally, for 10 minutes.
Add Parmesan cheese rind, cooked beans, reserved tomato juice and 4 cups water and bring to a boil.
Add kale and simmer until it wilts, about 3 minutes.
Add one-third of the bread and cook, stirring occasionally, for 3 minutes. Season with additional salt to taste.
Remove from heat and scatter remaining bread over the soup. Drizzle with olive oil and top with ¼ cup Pecorino Romano cheese.
Bake for 12-15 minutes until bread is golden brown.
Divide soup among bowls, drizzle with olive oil and top with remaining Pecorino Romano cheese.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/ribollita/