Ribollita

Ingredients

• 1/4 cup Land O Lakes® Butter with Olive Oil & Sea Salt
• 1 medium (1 cup) onion, diced
• 2 medium (1 cup) carrots, peeled, diced
• 2 ribs (1 cup) celery, diced
• 1 1/2 teaspoons finely chopped fresh garlic
• 1 tablespoon tomato paste
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 4 cups (about 1/2 bunch) stemmed, roughly chopped kale
• 2 (15-ounce) cans cannellini beans, rinsed, drained
• 1 (15-ounce) can diced tomatoes
• 4 cups chicken stock
• 1 Parmesan cheese rind, if desired
• 4 cups cubed day-old hearty, rustic bread
• 1/2 cup shredded Parmesan cheese

Instructions

1. 1

   Sauté Butter with Olive Oil & Sea Salt, onion, carrots and celery in Dutch oven over medium heat. Cover; cook, stirring occasionally, 15 minutes or until vegetables have softened and are beginning to brown in spots. Add garlic; cook 2 minutes or until fragrant. Stir in tomato paste, salt and pepper. Cook 2 minutes. Add kale, cannellini beans and diced tomatoes. Stir to combine. Add chicken stock and cheese rind; stir to combine.

2. 2

   Bring to a simmer. Continue cooking 20-30 minutes to develop flavors; remove cheese rind. Stir in bread and shredded Parmesan to serve.