Ingredients
- ☐ 1 large onion
- ☐ 3 medium carrots
- ☐ 2 celery stalks
- ☐ 8 garlic cloves
- ☐ 2 bunches Tuscan kale
- ☐ 1 small wedge of Parmesan with rind
- ☐ 1 28-oz. can whole peeled tomatoes
- ☐ ½ loaf crusty country bread (about 10 oz.)
- ☐ ⅓ cup extra-virgin olive oil, plus more for drizzling
- ☐ Kosher salt
- ☐ 1 14-oz. can cannellini beans
- ☐ ¾ tsp crushed red pepper flakes
Steps
- saute celery onion and carrots until almost tender, add garlic and kale stir till cale wilts, red pepper flakes add tomatoes and juice and drained and rinsed cannelloni beans(you can use navy beans). add stale bread simmer for 20 min.