Tuscan Bread Soup - Redstone Olive Oil, LLC

Name: Tuscan Bread Soup - Redstone Olive Oil, LLC
Ingredients: 1 large onion, peeled, finely diced; 3 medium carrots, peeled, finely diced; 2 celery stalks, finely diced; 8 garlic cloves, peeled and diced; 2 cups stock (chicken or veggie); 2 bunches kale, stems removed, rough chop leaves; 1 cup Redstone EVOO or Redstone Tuscan Herb Olive Oil; 2 tbsp Redstone Rosemary Olive Oil; 1 cup Parmesan, grated, reserve rind for cooking; 1 can whole tomatoes, strained with juice set aside; or 6 fresh ripe plum tomatoes, quartered; 1 large can of cannellini beans, rinsed and drained; 1/2 loaf sourdough bread cut into rough 1 to 3-inch pieces; 2 tsp Kosher salt; 1 tsp fresh ground black pepper; Redstone Black Peppercorn Olive Oil

redstoneoliveoil.com

A Tuscan tradition, Ribollita is a bread soup, a Florentine classic that's packed with greens, meaty beans, plenty of healthy fresh Olive Oil, and - Redstone Olive Oil, LLC

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Ingredients

1 large onion, peeled, finely diced
3 medium carrots, peeled, finely diced
2 celery stalks, finely diced
8 garlic cloves, peeled and diced
2 cups stock (chicken or veggie)
2 bunches kale, stems removed, rough chop leaves
1 cup Redstone EVOO or Redstone Tuscan Herb Olive Oil
2 tbsp Redstone Rosemary Olive Oil
1 cup Parmesan, grated, reserve rind for cooking
1 can whole tomatoes, strained with juice set aside; or 6 fresh ripe plum tomatoes, quartered
1 large can of cannellini beans, rinsed and drained
1/2 loaf sourdough bread cut into rough 1 to 3-inch pieces
2 tsp Kosher salt
1 tsp fresh ground black pepper
Redstone Black Peppercorn Olive Oil