• 4 tablespoons (60ml) olive oil
• 1 onion, finely chopped
• 2 large carrot, finely chopped
• 2 celery stalks, finely chopped
• 2 garlic cloves, crushed
• 1 zucchini, diced
• 1 cup (240ml) black kale, stems removed and coarsely chopped
• 1 cup (240ml) savoy cabbage, coarsely chopped
• 4 plum tomatoes, peeled and chopped
• 1-14 ounce (398ml) can cooked cannellini beans
• 1 tablespoon (15ml) fresh thyme leaves
• 4 cups (950ml) organic vegetable broth
• ¾ cup (180ml) red wine, preferably Chianti
• 6-7 slices of stale country Italian loaf broken into 1-inch (2.54cm) cubes
• sea Salt & freshly ground pepper
  

Heat olive oil in a large pot and add the onion. Cook on medium low heat for 2-3 minutes until softened. Add the carrots and celery. Continue to cook for 2-3 minutes and then add the garlic. After 1 minutes, add the zucchini, kale and cabbage and continue to cook until softened. Stir in the tomatoes and beans. Add the fresh thyme.

Stir in the vegetable broth and wine and season with salt and pepper. Bring to a boil.

Reduce heat to medium/low and simmer for at least 1 hour. Remove from the heat and stir in the bread cubes. Return to the stove and simmer for another 20 minutes. Remove and let the soup rest at least 30 minutes before serving. However, it is best served the next day.

When reheating, make sure it comes to a boil and then removed from the heat to cool. It should be served warm.