Tuscan White Bean and Kale Soup (Ribollita).

Ingredients:
2 tbsp extra virgin olive oil
1 medium leek, diced (white and light green parts only)
1 medium carrot, diced
2 celery ribs, diced
4 garlic cloves, finely chopped
½ tsp red chili flakes
250 g (½ lb) cherry tomatoes, halved
½ tbsp fresh thyme, finely chopped
½ tbsp fresh rosemary, finely chopped
2 x 400 g (14 oz) cans cannellini beans, drained and rinsed
1.5 liters (6 cups) vegetable stock
1 bunch cavolo nero (Tuscan kale), stems removed, shredded
2 tbsp fresh parsley, chopped
Salt and pepper to taste
Instructions:

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Heat olive oil in a large heavy-bottomed pot over medium heat. Sauté leek, carrot, and celery for 8-10 minutes until softened.
Add garlic and red chili flakes, cook for another minute until fragrant. Stir in cherry tomatoes and cook for 3-5 minutes until they start to break down.
Add fresh thyme, rosemary, cannellini beans, and vegetable stock. Stir well and bring to a boil.
Reduce heat and simmer covered for 15 minutes. Stir in cavolo nero, cover, and simmer for another 5 minutes until kale wilts.
Stir in fresh parsley, season with salt and pepper to taste. Serve hot with crusty bread.
Nutrition Information:
Yield: 4 servings
Calories: 271
Total Fat: 8g
Saturated Fat: 1g
Trans Fat: 0g
Unsaturated Fat: 6g
Cholesterol: 0mg
Sodium: 1115mg
Carbohydrates: 23g
Fiber: 9g
Sugar: 5g
Protein: 13g
Enjoy this hearty Tuscan white bean and kale soup, perfect for a comforting meal!