Classic Ribollita Recipe | Laura in the Kitchen - Internet Cooking Show

Ingredients

• 1 Onion, finely chopped
• 3 Stalks of Celery, finely chopped
• 2 Carrots, finely chopped
• 3 to 4 Small Tomatoes, diced
• 3 Tbsp of Extra Virgin Olive Oil
• 4 Cloves of Garlic, minced
• 3-14.5oz cans of Cannellini Beans, drained and rinsed
• 10 cups of Veggie Stock
• 1 Bunch of Kale, washed, trimmed and chopped
• Salt and Pepper to taste
• 3 inch Rind of Parm, optional