Tuscan Ribollita

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Who doesn’t love soup on a cold day? Check out the delicious and simple recipe below. It makes a huge batch and only takes 30 minutes. 

Ingredients:

  • 3 garlic cloves, chopped
  • 1 small onion, chopped
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 1/2 cup olive oil
  • 1 15-ounce can whole peeled tomatoes
  • 3 15-ounce cans cannellini or great northern beans, drained and rinsed
  • 2 cups chicken broth
  • 1 sprig fresh rosemary
  • 1 bunch kale, chopped
  • 1/2 cup toasted bread crumbs
  • Grated parmesan

Directions:

  1. In a large pot over medium heat, sauté the first five ingredients in 2 tablespoons of the olive oil for 5 minutes.
  2. Add the tomatoes and their juices, along with the beans, broth, and rosemary. Simmer, covered, until the beans break apart, about an hour.
  3.  Add the kale and cook for 5 to 7 minutes more. Stir in the bread crumbs and serve, drizzled with the remaining olive oil and sprinkled with the cheese.

 Enjoy!

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