Italian White Bean & Kale Ribollita with Crispy Garlic Croutons

Ingredients

• 3/4 cup cannellini beans, canned, drained and rinsed
• 2 cups lacinato kale, chopped, stems removed
• 3/4 cup diced tomatoes, canned or fresh
• 1 1/2 cups vegetable broth, low-sodium
• 3/4 cup zucchini, diced
• 1/2 cup carrots, diced
• 1/4 cup celery, diced
• 3 cloves garlic, minced, divided (2 for soup, 1 for croutons)
• 1 1/2 ounces crusty bread, cut into 1/2-inch cubes for croutons
• 2 1/2 tablespoons extra virgin olive oil, divided
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1 teaspoon balsamic vinegar
• 1/4 teaspoon sea salt
• 1/8 teaspoon black pepper
• 1/8 teaspoon red pepper flakes, optional, for heat

Instructions

1. 1

   Heat 1 1/2 tablespoons olive oil in a large pot over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.

2. 2

   Add diced carrots, celery, and zucchini. Sauté for 4-5 minutes, stirring occasionally, until vegetables begin to soften.