Ribollita Tuscan Bean and Bread Soup

Instructions

1. 1

   Heat 2 tbsp oil in a large pot and cook diced onion, carrots and celery 8 minutes until soft. Add garlic for 1 minute.

2. 2

   Add tomatoes, broth and drained beans and simmer 10 minutes.

3. 3

   Stir in chopped kale and simmer 10 minutes.

4. 4

   Tear half the bread into chunks and stir into the soup; simmer 5 minutes until the bread melts in and thickens it.

5. 5

   Drizzle with olive oil, top with parmesan and serve with the rest of the bread, toasted.