RIBOLLITA

I love a one-pot meal.  And this one has so many veggies in it that it is easy AND ridiculously good for you.  Feel free to leave off the bread but I think it makes this meal seem extra-special.

6 Tb olive oil
1 yellow onion, chopped
3 carrots, peeled and chopped
1 celery stalk, chopped
1 Tb minced garlic
Salt and pepper to taste
1 can cannellini beans, drained & rinsed
1 can diced tomatoes
3 cups chicken stock (preferably homemade)
1 pound baby kale or chopped regular kale
6 slices of thick-crusted gluten-free bread (one loaf of Against The Grain "French” bread works well)
1 small red onion, thinly sliced
1/2 cup freshly grated Parmesan

Preheat oven to 500 degrees.  Put 4 Tb of the olive oil into a large pot over medium heat.  Add onion, carrots, celery and cook until soft, 5-10 minutes.  Add garlic, salt & pepper, cannellini beans, tomatoes & their juices, chicken stock and stir to combine.  Bring to a boil, then reduce heat so it remains simmering.  Simmer for 15 minutes.

Stir in kale.  Lay bread slices on top of soup, trying not to overlap.  Place the red onion slices on top of the bread and drizzle with the remaining 2 Tb of olive oil and sprinkle with the Parmesan.

Put the pot into the oven and bake until the bread, onions and cheese are browned and crisp, 10-15 minutes.