Tuscan Ribollita (Bread & Bean Soup)

Ingredients

• 2 cans (15 oz each) Cannellini Beans
• 1 bunch Curly Kale
• 1 can (14.5 oz) Diced Tomatoes
• 4 cups Vegetable Broth
• 4 slices Crusty Bread
• 1 whole Yellow Onion
• 2 whole Carrots
• 2 whole Celery Stalks
• 4 cloves Garlic
• 1 tsp Dried Rosemary
• ¼ tsp Red Pepper Flakes
• 3 tbsp Olive Oil

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat. Sauté onion, carrots, and celery 5 minutes until softened.
2. Add garlic, rosemary, and red pepper flakes. Stir 30 seconds.
3. Add diced tomatoes, vegetable broth, and half the beans. Bring to a simmer. Cook 10 minutes.
4. Mash remaining beans with a fork and stir into the soup for thickness. Add kale and cook 5 minutes until wilted.
5. Stir in torn bread chunks. Cook 5 more minutes until bread softens and soup becomes thick and stew-like. Season with salt to taste.
6. Serve drizzled with remaining olive oil.