Ribollita

• 1 cup canned or fresh boiled black eyed beans
• 2 carrots peeled and sliced
• 3 firm red tomatoes chopped
• 3 stalks celery  finely chopped
• 2 onions chopped
• 4 garlic cloves chopped
• 3 cups vegetable stock
• 2 cups chopped kale
• 2 tbsp chopped parsley
• 1 tsp chopped thyme
• 2 tblsp olive oil
• day old bread/ ciabatta
• 1 tsp salt
• ½ tsp black pepper powder

Heat the olive oil. Add chopped onions and saute till light brown. Add tomatoes, garlic, carrots and celery. Cook till slightly mushy. Add in the  salt, pepper, thyme and parsley. Add in the beans and vegetable stock. Once the vegetables are well mixed, add the kale and cook for another 5 mins. Just before serving break the bread into small pieces and toss into the soup. Serve hot .