Tuscan White Bean and Kale Soup (Ribollita).

Ingredients

• 2 tbsp extra virgin olive oil
• 1 medium leek, diced (white and light green parts only)
• 1 medium carrot, diced
• 2 celery ribs, diced
• 4 garlic cloves, finely chopped
• ½ tsp red chili flakes
• 250 g (½ lb) cherry tomatoes, halved
• ½ tbsp fresh thyme, finely chopped
• ½ tbsp fresh rosemary, finely chopped
• 2 x 400 g (14 oz) cans cannellini beans, drained and rinsed
• 1.5 liters (6 cups) vegetable stock
• 1 bunch cavolo nero (Tuscan kale), stems removed, shredded
• 2 tbsp fresh parsley, chopped
• Salt and pepper to taste

Preparation

1. Heat olive oil in a large heavy-bottomed pot over medium heat. Sauté leek, carrot, and celery for 8-10 minutes until softened.
2. Add garlic and red chili flakes, cook for another minute until fragrant. Stir in cherry tomatoes and cook for 3-5 minutes until they start to break down.
3. Add fresh thyme, rosemary, cannellini beans, and vegetable stock. Stir well and bring to a boil.
4. Reduce heat and simmer covered for 15 minutes. Stir in cavolo nero, cover, and simmer for another 5 minutes until kale wilts.
5. Stir in fresh parsley, season with salt and pepper to taste. Serve hot with crusty bread.

Nutrition Information:

• Yield: 4 servings
• Calories: 271
• Total Fat: 8g
• Saturated Fat: 1g
• Trans Fat: 0g
• Unsaturated Fat: 6g
• Cholesterol: 0mg
• Sodium: 1115mg
• Carbohydrates: 23g
• Fiber: 9g
• Sugar: 5g
• Protein: 13g

Enjoy this hearty Tuscan white bean and kale soup, perfect for a comforting meal!