Ribollita Recipe | Co+op

Ingredients

• 1 tablespoon Field Day olive oil
• 1 medium onion, chopped
• 3 large garlic cloves, chopped
• 1 small zucchini, chopped
• 2 ribs celery, chopped
• 2 large carrots
• 1 bunch kale, stems finely chopped, leaves chopped
• 3 cups Field Day vegetable broth
• 2 teaspoons Field Day dried rosemary
• 1 cup Field Day tomato sauce
• 1 teaspoon salt
• 1 can Field Day cannellini beans, drained
• 7 slices whole wheat bread
• Parmesan cheese