Tuscan Ribollita Soup

Preparation 1. Prepare the vegetables by chopping the onion, carrots, celery, and garlic. Peel the potato and cut it into cubes. Rinse the kale and chop it into bite-sized pieces. 2. Drain and rinse the canned cannellini beans.

Sautéing the Vegetables 1. In a large pot, heat the olive oil over medium heat. 2. Add the chopped onion, carrots, celery, and garlic. Sauté for 5-7 minutes until the vegetables start to soften.

Adding the Broth and Boiling 1. Pour in the vegetable broth and add the cubed potato. Bring the soup to a boil, then reduce the heat and simmer for 20 minutes.

Adding the Beans and Kale 1. Add the canned cannellini beans and chopped kale to the soup. Stir well and simmer for an additional 10 minutes.

Adding the Bread and Cheese 1. While the soup is simmering, toast the bread slices until golden and crispy. 2. Place the toasted bread slices in the bottom of serving bowls. 3. Ladle the hot soup over the bread, allowing it to soak into the bread. 4. Sprinkle grated Parmesan cheese over the top of the soup and bread in each bowl.