VEGAN RIBOLLITA WITH LEEKS & TUSCAN KALE (Winter Harmony Guide)

Ingredients:

2 leeks, sliced
2 carrots, diced
2 celery stalks, diced
1 leek
1 can cannellini beans
1 bunch Tuscan kale
1 cup cherry tomatoes 4 cups vegetable broth Olive oil, salt, pepper

Instructions:

Sauté leeks, carrots, celery. Add tomatoes, beans, broth, and kale. Simmer 30 minutes. Rest before serving.

Benefits:

A deeply nourishing Tuscan winter stew.