The ingredients for this soup capitalizes on the fall harvest of vegetables including:
tomatoes
tuscan kale or lacinato
savoy cabbage
onion
garlic
celery
white or cannelloni beans - soak for 24 hours, cook, strain, and puree some of them for a thicker soup
Italian bread - I add this warm sliced bread at the "plating" stage with some rubbed garlic - Umh good
herbs - I am using sage and parsley
optional - I prefer to leave these out because the flavor of the tomato, bean, and kale is divine by itself
potatoes
carrots
