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Tuscan Ribollita

Tuscan Ribollita

with Kale and Parmesan Croutons

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Ribollita is a rustic Italian stew traditionally made with white beans, a variety of vegetables, and a hefty chunk of stale bread to soak up all the flavors. Plus a generous sprinkling of Parmesan, of course. We bulk up the soup even more with flavorful Italian sausage for a nutritious, warming, and incredibly flavorful home run of a dinner.


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time40 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

9 ounce

Italian Pork Sausage

1 unit

Ciabatta Bread


1 unit


1 unit

Red Onion

2 clove


8 ounce


1 box

Diced Tomatoes

1 box

Cannellini Beans

¼ cup

Parmesan Cheese


1 teaspoon

Chili Flakes

1 unit

Chicken Stock Concentrate

Not included in your delivery

2 teaspoon

Olive Oil





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2879 kJ
Calories688 kcal
Fat29 g
Saturated Fat9 g
Carbohydrate70 g
Sugar14 g
Dietary Fiber15 g
Protein32 g
Cholesterol59 mg
Sodium1115 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pot
Baking Sheet
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Preheat oven to 400 degrees. Halve, peel, and finely chop onion. Peel and finely chop carrot. Mince garlic. Drain and rinse half the box of cannellini beans (save the rest for another use).


Heat a drizzle of olive oil in a large pot over medium-high heat. Add carrots, onions, garlic, and a pinch of chili flakes (to taste). Season with salt and pepper. Stir occasionally until veggies start to soften, 3-5 minutes. Add half the sausage (save the rest for another use), and break up into pieces until browned, 3-4 minutes.


Simmer: Add tomatoes, drained cannellini beans, stock concentrate, and 3 cups water to pot. Bring to a boil. Reduce heat to medium and simmer about 10 minutes.


Meanwhile, halve ciabatta horizontally and place on a baking sheet. Drizzle with olive oil, sprinkle with Parmesan cheese, and bake until cheese has melted, about 5 minutes.


Add kale to pot, cover, and cook until wilted, about 3 minutes. Season to taste with salt and pepper.


Plate: Let ciabattas cool slightly, then cut into cubes. Ladle soup into bowls, and top with Parmesan croutons. (TIP: Press them down to soak up all the broth.) Enjoy!