Introduction
Directions
- Heat 2 Tbsp olive oil in a large pot. Cook the onion, garlic and celery with a pinch of salt and stir until soft. Add the tomatoes and parsley and cook for a few minutes.
- Add the kale and stock and stir to combine. Cover the pot and cook over low heat until greens are wilted. Bring it to a simmer, then add the bread and 1/2 cup of olive oil, and stir to combine.
- Cover the pot and reduce the heat to low. Cook for half an hour. Keep checking to see the stock isn't running low and add water if necessary.
- To serve, top with freshly grated parmesan and ground pepper.