RIBOLLATA/TUSCAN VEGETABLE SOUP

• 3 tablespoons olive oil, divided
• 3 stalks celery, diced
• 3 carrots, peeled and diced
• 1 small red onion, diced
• 1 small zucchini or yellow squash, diced
• 4 large cloves garlic, divided
• 1 14.5-ounce can diced tomatoes
• 4 cups vegetable or chicken broth
• 1 15.5-ounce can cannelloni beans, drained and rinsed
• 1 teaspoon salt
• 1/4 teaspoon crushed red pepper
• 1 small piece Parmesan or Pecorino cheese (with rind preferably)
• 4 cups chopped kale, Swiss chard or escarole
• 1 small loaf Italian or French bread, sliced

METHOD

In 5-quart saucepan over medium heat, in 2 tablespoons olive oil, cook celery, carrots, red onion, zucchini and 3 garlic cloves (minced), about 5 minutes, stirring frequently. Add tomatoes with their liquid and vegetable broth: heat to boiling. Add beans, salt, crushed red pepper and piece of cheese; heat to boiling; simmer 10 minutes. Add kale; cover and simmer 10 minutes longer, stirring occasionally.

Meanwhile, preheat oven to 450°F. Rub Italian bread slices with remaining garlic clove (cut in half); brush bread with remaining tablespoon olive oil. Toast bread 5 minutes or until lightly browned, turning once.

To serve, place 2 toasted bread slices in shallow serving bowl; ladle soup over bread. Serve with grated Parmesan cheese. 

Note: Recipe can be easily doubled. (Soup tastes better next day.)

Serves 4