Ribollita with Warm Croutons

INGREDIENTS

2 cups

Homemade Croutons (140g)

1 tbsp

Olive Oil

3/4 cup

Purple or Yellow Onion (small dice, 90g)

2 cloves

Garlic (minced)

1 cup

Carrots (sliced into 1/2" (1.27cm) pieces (about two carrots), 120g)

1/2 cup

Celery (chopped into 1" (2.5cm) pieces (about two stocks), 50g)

4 cups

Vegetable Broth (420g)

15 oz

Canned Cannellini Beans (rinsed and drained, 425g)

14 1/2 oz

Diced Tomatoes with juice (411g)

2 cups

Red Russian or Curly Kale (chopped into bite size pieces, 60g)

1 tsp

Basil (dried or 1 Tbs fresh, chopped)

2 tbsp

Fresh Parsley (chopped + a few leaves for garnish)

A generous amount of fresh ground pepper (about 1/4 , or to taste)

1/8 tsp

Sea Salt or to taste