INGREDIENTS
15 oz
Cannellini beans
1
Carrot
1
Celery, rib of
2 cloves
Garlic
1
Onion
28 oz
Plum tomatoes
1
Potato
1/4 tsp
Red chili pepper flakes
1 tsp
Thyme, fresh leaves
3 tbsp
Olive oil
4
thick slices Country bread
4 cups
Water
1 pound cavolo nero, or any other variety of kale, trimmed and chopped into bite sized pieces