Ribollita

• 15 oz cannellini beans, canned drained
• 1 bunch Tuscan kale, chopped
• 4 cups day-old bread, torn
• 14 oz canned tomatoes, diced
• 1 onion, diced Swap
• 2 carrots, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced Swap
• 6 cups vegetable broth
• 3 tbsp olive oil Swap
• 1 parmesan rind, optional

Equipment

large pot