Ribollita

Ingredients

• 3 tablespoons olive oil
• 2 cloves garlic, thinly sliced
• 1 onion, chopped
• 1/4 teaspoon crushed red chili pepper flakes
• 1 carrot, chopped
• 1 rib of celery, chopped
• 28 ounces (1 can) plum tomatoes
• 1 teaspoon fresh thyme leaves
• 1 potato, peeled and diced
• 1 pound cavolo nero, or any other variety of kale, trimmed and chopped into bite sized pieces
• 15 ounces (1 can) cannellini beans, rinsed and drained
• 4-6 thick slices of country bread, torn into pieces
• 4 cups water

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