Ribollita….

• YIELD: 6 Servings
• PREP: 5 mins
• COOK: 30 mins
• READY IN: 35 mins

Ingredients

• 1 tbsp Extra Virgin Olive Oil
• 1 Large Onion Diced Finely
• 3 Cloves of Garlic Minced
• 2 carrots diced
• 4 potatoes cubed
• 2 celery stalks Sliced Finely
• 2 cans of cannellini beans drained and rinsed (mash or blend half of the beans before adding to soup)
• 2 Roma Tomatoes Diced
• 6 cups filtered water
• 1 tsp Himalayan Sea Salt
• 1 tsp Dried Rosemary
• 2 cups Kale finely chopped
• 1 tbsp Basil chopped

Instructions

1. Sauté onion and garlic in the oil until soft. Add carrots, potatoes and celery, and cook for 5 minutes, stirring regularly
2. Add mashed and whole beans, tomatoes, water, salt, and rosemary
3. Bring to a rolling boil, then drop to a simmer and cook for 25 minutes, stirring every 5 or so minutes. Add the kale and basil, and cook for another 5 minutes
4. Serve over crusty bread, with freshly cracked pepper and chilli flakes

• CUISINE: Italian
• COURSE: Soup
• SKILL LEVEL: Beginner