Ribollita

Step 1

Sauté Butter with Olive Oil & Sea Salt, onion, carrots and celery in large 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.

Step 2

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