Recipe Details | Rick's Cooking School

Ingredients

• 1 bunch kale, stemmed and washed in two changes of water
• 3 tablespoons extra virgin olive oil
• 1 medium onion, chopped
• 1 carrot, chopped
• 1 rib celery, chopped
• 4 garlic cloves, minced
• 1 ? cups white beans (3/4 pound) or dried lima beans, picked over and soaked for at least four hours and drained
• 1 6-ounce can tomato paste, dissolved in 1 cup water
• 3 cups additional water
• A bouquet garni consisting of 4 parsley sprigs, 2 thyme sprigs and a bay leaf
• 1 teaspoon herbes de Provence
• Salt
• a generous amount of freshly ground pepper
• ½ cup bread crumbs