Tuscan White Bean and Kale Soup (Ribollita)

Ingredients:

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

For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends.