Ribollita Soup

1 onion (chopped)

1 carrot (chopped)

1 stick celery (chopped)

1 cove garlic (chopped)

2 cups cannellini beans

2 cups diced tomatoes

4 cups vegetable stock

1 TBS rosemary

1 TBS thyme

1 lb kale

4 slices toasted bread or mulitiple croutons

4 TBS parmesan

1. Preheat oven to 500
2. Sautee onion, carrot, celery, garlic (7 min)
3. Add cannellini, tomatoes, stock, spices, kale and cook 20 min
4. Top with bread or croutons, sprinkle parmesan, bake 12 min