Ribollita Soup

Ingredients

• 1/8 cup olive oil
• 2 cups diced onions
• 1 cup diced carrots
• 4-6 cloves garlic
• 1 tsp black pepper
• 1/8 tsp red pepper
• 1/8 tsp salt
• 3 medium tomatoes diced (or 1 can diced tomatoes)
• 6 cups kale chopped
• Splash white wine
• 6 cups vegetable broth
• 2 cans cannellini beans (drained)
• little bit of parsely
• Nice crusty bread (optional)

Directions

1. In a large pot over medium heat the oil. Saute the onions for 6-8 minutes
2. Lower the heat to medium-low and add the carrots, garlic, salt, pepper, and chili flakes. Cook for 7-9 minutes or until vegetables are tender
3. Add the tomatoes, kale, and a splash of white wine. Saute stirring occasionally for 7-8 minutes.
4. Add the vegetable broth and beans.
5. Bring the soup to a boil and let it simmer for 15 minutes.
6. Stir in the Italian parsley
7. Serve with nice crusty bread