Root Vegetable Ribollita

Ingredients (19)

• 3 tablespoons olive oil
• 1 medium onion, diced
• 2 medium carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 medium golden beets, peeled and chopped
• 1 medium parsnip, peeled and chopped
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 (28 oz.) can diced tomatoes
• 1 quart vegetable stock
• 2 cups chopped kale
• 1 (15 oz.) can cannellini beans, drained and rinsed
• 2 cups stale bread
• Parmesan rind (opt.)
• 1 bay leaf
• Salt and pepper
• Cheese bread toppers:
• 4 slices sturdy bread
• 1/2 cup grated Parmesan cheese