Tuscan White Bean & Kale Ribollita with Crispy Garlic Croutons

Ingredients

• 0.75 cup canned cannellini beans, drained and rinsed
• 2 cups lacinato kale, roughly chopped, stems removed
• 0.5 cup diced tomatoes, canned, no sugar added
• 1.5 cups vegetable broth, low sodium
• 0.25 cup diced carrots, 1/4-inch pieces
• 0.25 cup diced celery, 1/4-inch pieces
• 0.25 medium red onion, finely diced
• 3 cloves garlic, minced, divided
• 2 tablespoons extra virgin olive oil, divided
• 0.5 teaspoon dried oregano
• 0.5 teaspoon dried basil
• 1 teaspoon red wine vinegar
• 1 slice day-old crusty vegan bread, torn into pieces
• 1 slice crusty vegan bread, for croutons
• to taste sea salt
• to taste black pepper
• 3-4 leaves fresh basil, optional garnish

Instructions

1. 1

   Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add diced onion, carrots, and celery. Sauté for 5-6 minutes until vegetables begin to soften.

2. 2

   Add 2 minced garlic cloves and cook for 1 minute until fragrant.