Recipe Instructions:
Ingredients%3A%0A%E2%80%A2%09200g%20stale%20bread%2C%20cubed%0A%E2%80%A2%09200g%20cannellini%20beans%2C%20cooked%20and%20drained%0A%E2%80%A2%09100g%20kale%2C%20chopped%0A%E2%80%A2%092%20carrots%2C%20diced%0A%E2%80%A2%091%20celery%20stalk%2C%20diced%0A%E2%80%A2%091%20onion%2C%20chopped%0A%E2%80%A2%092%20cloves%20garlic%2C%20minced%0A%E2%80%A2%09400g%20canned%20tomatoes%2C%20crushed%0A%E2%80%A2%091%20liter%20vegetable%20stock%0A%E2%80%A2%092%20tbsp%20olive%20oil%0A%E2%80%A2%09Salt%20and%20black%20pepper%20to%20taste%0A%E2%80%A2%09Fresh%20parsley%2C%20chopped%20%28for%20garnish%29%0AInstructions%3A%0A1.%09In%20a%20large%20pot%2C%20heat%20the%20olive%20oil%20over%20medium%20heat.%0A2.%09Add%20the%20onion%2C%20carrots%2C%20celery%2C%20and%20garlic.%20Saut%C3%A9%20until%20soft.%0A3.%09Stir%20in%20the%20crushed%20tomatoes%20and%20vegetable%20stock.%20Bring%20to%20a%20boil%2C%20then%20simmer%20for%2015%20minutes.%0A4.%09Add%20the%20kale%2C%20cannellini%20beans%2C%20and%20bread%20cubes.%20Simmer%20for%20another%2015%20minutes.%0A5.%09Season%20with%20salt%20and%20black%20pepper.%0A6.%09Serve%20hot%2C%20garnished%20with%20fresh%20parsley.%0A%0A
