Tuscan Ribollita

(Recipe Cookie Magazine)

1. In a large pot over medium heat, sauté the first five ingredients in 2 tablespoons of the olive oil for 5 minutes.

2. Add the tomatoes and their juices, along with the beans, broth & rosemary.  Simmer, covered until the beans break apart, about an hour.

3. Add the kale and cook for 5 to 7 mins more.  Stir in the bread crumbs and serve, drizzled with the remaining olive oil & sprinkled with cheese.