Hearty and comforting Tuscan-inspired soup with a twist

This American-inspired Tuscan Bean Soup Ribollita takes the traditional Italian soup to a whole new level with added flavors and ingredients. Perfect for a cozy night in or a family gathering, this soup is sure to warm your soul.

Ingredients

• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 can white beans, drained and rinsed
• 1 can diced tomatoes
• 4 cups vegetable broth
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• 4 cups chopped kale
• 4 cups stale bread, cubed

Directions

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and garlic. Cook until vegetables are tender.
2. Add white beans, diced tomatoes, vegetable broth, oregano, basil, salt, and pepper. Bring to a simmer and cook for 15 minutes.
3. Add kale and stale bread. Cook for another 10 minutes until bread has softened.
4. Serve hot with a drizzle of olive oil and grated Parmesan cheese.

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