Vegetable Ribollita

In a hot sauce pan over medium heat, add 2 Tsp of Olive oil. Saut onion, garlic and cumin seeds and mustard seeds in the oil until aromatic and vegetables are slightly golden. Season it with salt and pepper.

Stir in beans and its cooking juice and add some extra water. Throw in steamed Kabocha squash, roasted bread cubes and cheese rind. Add chopped kale green at this step.

Bring them to a boil then reduce to simmer for 15 minutes.

Serve hot. Top with toasted pineseeds.