Ribollita - New on the menu - Recept

Ingredients

• 5 tablespoons olive oil
• 1 onion
• 1 carrot
• 1 stalk green celery
• 1 tablespoon garlic
• freshly ground black pepper
• salt
• 400 g cooked cannellini beans, canned
• 400 g ELVEA peeled whole tomatoes
• 1 liter vegetable stock
• 1 sprig rosemary
• 1 sprig thyme
• 500 g chopped kale
• 4 large wholegrain breads, toasted
• 1 red onion
• 45 g parmesan cheese