Ingredients

Ciabatta roll

Calabrian garlic conflict

Italian cheese blend

Organic new potatoes

Organic kale and other leafy greens vegetable broth concentrate

onions + carrots + celery

roasted tomatoes

cooked white beans

organic fresh parsley

salt +black pepper , olive oil

Method

Tear the ciabatta into 1 inch pieces.

Set aside half the Italian cheeseblend for garish

On a sheet pan , drizzle the ciabatta with 1 tablespoon oil sprinkle with half the italian cheese blend season with salt and pepper and toss to coat . Spread the ciabiatta in an even layer and toast in the oven until crisp and browned 10 minutes . Meanwhile start the soup . SCrub the potatoes into 1/2 inch pieces .

Strip the kale leaves from stem coarsely chop the leaves. In a small bowl or cup mix the vegetable broth concentrate with 2 cups warm water and 1 tablespoon oil or until hot . Add the mirepoix and potatoes season with salt and pepper and cook stairing occasionally start to soften 7 minutes . Stir in the remaining Calabrian garlic conflict and cook until fragrant 2 minutes. Add the kale tomatoes vegetable broth and 2 cups water and season with s\alt . Bring to the boil then reduce to a simmer and cook , stairing occasionally until the vegetable are just tender andthe soup thickens 7 minutes . Meanwhile prepare the remaining ingredients

Strip the parsley leaves from the stem -coarsely chop the leaves .

To the pot with the soup add the beans and bring to the boil , then occasionally until the beans are heated through 3 minutes . REmove from the heat and stir in the parsley and season to taste with salt and pepper .

Transfer the soup to individual bowls . Garish with the ciabatta croutons and remaining italian cheese blend and serve

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