Ribollita with White Beans and Kale Recipe

Ingredients

• 1 large red onion (chopped)
• 4 garlic cloves (minced)
• 2 carrots (chopped)
• 6 cups Light Vegetable Broth (or no-salt added vegetable broth)
• 2 celery ribs (chopped)
• 2 russet potatoes (diced)
• 1 head savoy cabbage* (chopped)
• 1 bunch tuscan kale (chopped)
• 1 (28-ounce) BPA-free can (or Tetra Pak salt-free ) diced tomatoes (undrained )
• 3 cups cooked or 2 (15-ounce) BPA-free cans or Tetra Paks salt-free cannellini beans, drained and rinsed
• 1/4-1/2 teaspoon red pepper flakes
• 1 sprig rosemary
• 1 bay leaf
• 3 tablespoons nutritional yeast