Tuscan White Bean and Kale Soup (Ribollita).

Ingredients:

2 tbsp extra virgin olive oil
1 medium leek, diced (white and light green parts only)
1 medium carrot, diced
2 celery ribs, diced
4 garlic cloves, finely chopped
½ tsp red chili flakes
250 g (½ lb) cherry tomatoes, halved
½ tbsp fresh thyme, finely chopped
½ tbsp fresh rosemary, finely chopped
2 x 400 g (14 oz) cans cannellini beans, drained and rinsed
1.5 liters (6 cups) vegetable stock
1 bunch cavolo nero (Tuscan kale), stems removed, shredded
2 tbsp fresh parsley, chopped
Salt and pepper to taste

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Instructions:

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