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Tuscan Ribollita Soup

properfoodie.com
  • 45 minutes
  • Serves 4

INGREDIENTS

1/2 tbsp

olive oil

200 gs

onion

80 gs

leek

2

garlic cloves

1/2 tsp

thyme

150 gs

carrot

2

celery

140 gs

vine tomatoes and roughly

600 mls

vegetable stock

2 sprigs

thyme

240 gs

cannellini beans

20 gs

parmesan

100 gs

kale

1 serving

sea salt

1 serving

bread to serve