Ribollita Toscana with Chianti Classico DOP Olive Oil - SAVOR QUALITY FROM EUROPE

Ingredients

• -- 400g canned cannellini beans (or dried beans, soaked and boiled)
• -- 1 bunch of Tuscan black kale (cavolo nero), stems removed and leaves chopped
• -- 300g stale Tuscan bread (salt-free), sliced
• -- Carrots, celery, and onion (finely diced for the soffritto)
• -- 400g canned peeled tomatoes or tomato purée
• -- High-quality Chianti Classico DOP Olive Oil
• -- Fresh thyme
• -- vegetable broth or water
• -- salt
• -- black pepper