Tuscan White Bean Soup [Ribollita]

Step 1

Heat olive oil over medium heat in a large stock or soup pot. Add onions and garlic and sauté for 5 mins or until onions are translucent.

Step 2

Add rosemary and cook for another 2 mins.

Step 3

Add in canned diced tomatoes, fresh tomatoes (if using), vegetable stock and salt and pepper and bring to a boil.

Step 4

Once boiling put heat on low and add beans. Let simmer for 30 mins.

Step 5

Add in vinegar, kale and basil.

Step 6

Serve immediately or store in fridge or freezer.*I like the added tomato flavor from fresh tomatoes but this is entirely optional. Canned diced tomatoes work perfectly fine.