INGREDIENTS
- 1 1⁄2 cups dried cannellini beans, soaked overnight (or 2 15-ounce cans)
- 2 medium carrots, chopped
- 2 ribs celery, chopped
- 1⁄2 yellow onion, chopped, plus rings for garnish
- 3⁄4 cup extra-virgin olive oil
- 4 cloves garlic (3 minced, 1 halved)
- 10 oz. butternut squash peeled and cut into 1⁄2″ cubes (about 2 cups)
- 1 small zucchini, cut into 1⁄2″ cubes
- 4 large kale leaves, stemmed and chopped
- 1 medium waxy-style potato, peeled and cut into 1⁄2″ cubes
- salt and freshly ground black pepper, to taste
- 1 15-ounce can diced tomatoes
- 2 quarts chicken or vegetable stock, reduced sodium, plus extra water if needed
- 1 bay leaf
- 1⁄2 teaspoon red chili flakes (optional)
- 1 tablespoon fresh thyme leaves (1 teaspoon dried)
- 8 thick slices country-style bread
- Parmesan Cheese, freshly grated
NEXT instructions you can go HERE
