Measurements

• 2 tablespoons Olive Oil
• 1 large Onion
• 2 Carrots
• 2 Celery stalks
• 4 cloves Garlic
• 1 can
• 1 bunch Kale
• 1/2 head Cabbage, shredded
• 2 cans
• 1 teaspoon Thyme
• 1 teaspoon Rosemary
• 2 Bay Leaves
• Salt to taste
• Black Pepper to taste
• 4 slices Stale Bread
• 1/2 cup Parmesan Cheese, grated

Preparation Method

• Heat olive oil in a large pot over medium heat.
• Add onions, carrots, and celery; sauté until soft.
• Stir in garlic and cook for 1 minute.
• Add crushed tomatoes and cook for 5 minutes.
• Stir in kale and cabbage; cook until wilted.
• Add cannellini beans, thyme, rosemary, and bay leaves.
• Pour in 4 cups of water; bring to a boil.
• Reduce heat and simmer for 30 minutes.
• Season with salt and black pepper.
• Add stale bread pieces; stir to combine.
• Simmer for an additional 10 minutes.
• Remove bay leaves before serving.
• Serve hot, topped with grated Parmesan cheese.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.