Gluten-Free JOC Soups and Stews Italian Ribollita

Ingredients:

2 tablespoons olive oil
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
4 cups gluten-free vegetable broth
1 can gluten-free cannellini beans, drained and rinsed
1 bunch kale, chopped
4 slices gluten-free bread, toasted and cubed

Instructions:

In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, sautéing until they are softened.
Stir in the minced garlic and cook for another minute.
Pour in the vegetable broth and bring the mixture to a simmer.
Add the cannellini beans and chopped kale to the pot, letting them cook for about 10 minutes.
Stir in the toasted and cubed gluten-free bread, allowing it to soften and thicken the soup.
Simmer the Ribollita for an additional 10 minutes, ensuring that all the flavors meld together.
Serve the Ribollita hot, optionally garnished with a drizzle of olive oil and a sprinkle of grated cheese.
Enjoy your gluten-free Italian Ribollita from JOC Soups and Stews!