Easy Tuscan Ribollita

simplyrecipes.com

Sue Smith

Married 60 years, so that's 60 years of cooking experience. Wow! I can't believe it either! lol

subheading: For the soup:

3 tablespoons olive oil, plus more for serving

1 medium yellow onion, diced

1 medium carrot, peeled and diced

2 ribs celery, diced

1 teaspoon kosher salt, plus more to taste

½ teaspoon freshly ground black pepper, plus more to taste

2 cloves garlic, peeled and thinly sliced

1 bay leaf

1 sprig fresh rosemary, thyme, oregano, or marjoram

1 tablespoon tomato paste

1 ( 14- ounce) can whole plum tomatoes

4 ¼ cups vegetable broth

2 ( 14- ounce) cans cannellini beans drained and rinsed

5 to 6 ounces ( 150 grams) Tuscan kale, stemmed and roughly chopped

Freshly grated Parmesan cheese, for serving

subheading: For the toast:

4 to 6 slices sourdough or country bread

1 clove garlic, peeled

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