Hearty Italian Ribollita Soup with Kale

Ingredients

• 2 tablespoons olive oil
• 1 large onion diced
• 2 cloves garlic minced
• 2 large carrots sliced
• 2 stalks celery sliced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• 1 can diced tomatoes 14 oz
• 4 cups vegetable broth
• 2 cups cannellini beans cooked or canned, drained and rinsed
• 4 cups kale chopped
• 2 cups stale bread cubed
• 1 teaspoon salt
• 1/2 teaspoon black pepper freshly ground

Instructions

1. 1 Heat the olive oil in a large pot over medium heat.
2. 2 Add the diced onion and sauté for about 5 minutes until translucent.
3. 3 Stir in the minced garlic, sliced carrots, and celery, and cook for another 5 minutes.
4. 4 Add the dried thyme, oregano, and red pepper flakes, and stir to combine.
5. 5 Pour in the diced tomatoes and vegetable broth, and bring to a simmer.
6. 6 Add the cannellini beans and chopped kale, and cook for 10 minutes until the kale is tender.
7. 7 Stir in the cubed stale bread and let it soak and thicken the soup for about 5 minutes.
8. 8 Season with salt and freshly ground black pepper to taste.
9. 9 Serve hot, optionally drizzled with extra olive oil or grated Parmesan cheese.