Ribollita with Warm Croutons

• Produce

  • 15 oz Cannellini beans, canned
  • 1 cup Carrots
  • 1/2 cup Celery
  • 2 Cloves Garlic
  • 2 tbsp Parsley, fresh
  • 3/4 cup Purple or yellow onion
  • 2 cup Russian or curly kale, Red
  • 14 1/2 oz Tomatoes, with juice

• Canned Goods

  • 4 cup Vegetable broth

• Baking & Spices

  • 1/8 tsp Sea salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Bread & Baked Goods

  • 2 cup Croutons, Homemade

• Other

  • tsp A generous amount of fresh ground pepper (about 1/4 , or to taste
  • 1 tsp Basil (dried or 1 tbs fresh, chopped

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