Tuscan Ribollita Soup Recipe | Take Root Organics

Ingredients

• 1 can (28 oz.) Whole Peeled Tomatoes with Basil, not drained
• 4 slices 1-inch thick crusty, artisan-style bread
• 3 Tbsp. olive oil, divided
• 1/4 cup grated Parmesan cheese, plus additional for garnish
• 1 onion, diced
• 1 large carrot, cut into 1/4-inch thick slices
• 1 stalk celery, cut into 1/4-inch thick slices
• 3 cloves garlic, minced
• 1/4 tsp. freshly ground black pepper
• 3 cups Chicken Broth
• 1 can (15 oz.) cannellini beans, rinsed and drained
• 1 bunch (8 oz.) Lacinato or dinosaur kale, stemmed, leaves roughly chopped
• 1/4 cup chopped fresh basil