FIND THIS TASTY RECIPE ON MYTHREESEASONS.COM
Created and Photographed by: Sabrina Russo
Sauté chopped carrots, celery and onion in a large pot in olive oil for 7-10 minutes, until tender.
Add the potatoes, tomatoes, white beans, kale, cabbage, thyme and rosemary. Pour in vegetable broth.
Cook soup, partially covered, for 45-60 minutes or until all of the vegetables are very tender. Taste and adjust seasoning, if needed.
Layer the soup in a bowl, alternating with stale bread until you use all of the ingredients. Allow to sit for 2 to 24 hours.
After the soup has soaked, reheat it in a pot. Add additional broth, as desired, to reach preferred consistency.
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