Chef Alida's Ribollita

Directions

• Step one

  Dice the carrots, celery, red onion into 1cm pieces. Roughly chop the Tuscan kale, removing the stems as you chop.

• Step two

  In a deep pot, add 4-5 tablespoons of Olive Oil and sauté the diced carrots, celery, and red onions until they start to soften. Smash the garlic and set one clove aside for later. Add the rest of the garlic to the pot and sauté with the rest.

• Step three

  Once the vegetables are softened, add 3 cans of Hunt’s Heirloom Diced Tomatoes and chicken stock. Bring all of it to a boil. Let the soup simmer for 30 mins.

• Step four

  At the 30 min mark, add the white beans and Tuscan kale. Let the soup simmer for another 30 - 45 mins. Slice the bread and rub with raw garlic. Place it in the oven until it is toasted.

• Step five

  To serve, place the toasted bread at the bottom of the bowl. Ladle the soup on to the toasted bread. Finish with a drizzle of Extra Virgin Olive Oil.