Tuscan Ribollita
with Parmesan Croutons
At a distance, this may look like an ordinary bean soup. But once you take a sip, you’ll discover that it’s so much more. Fennel seeds add a lightly sweet perfume, while chili flakes (added to taste) help perk things up. If that’s not enough, the Parmesan-baked croutons on top are a crispy, crusty crowning achievement.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Ciabatta Bread
(Contains Soy, Wheat)
1 unit
Carrots
1 unit
Red Onion
2 clove
Garlic
4 ounce
Kale
1 can
Diced Tomatoes
1 box
Cannellini Beans
¼ cup
Parmesan Cheese
(Contains Milk)
1 teaspoon
Fennel Seeds
1 teaspoon
Chili Flakes
1 unit
Veggie Stock Concentrate
Not included in your delivery
1 tablespoon
Olive Oil
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Preheat oven to 400 degrees. Halve, peel, and finely chop half the onion (save rest for another use). Peel and finely chop carrot. Mince or grate garlic. Remove ribs and stems from kale and discard. Coarsely chop leaves. Drain and rinse cannellini beans.
Heat 1 TBSP olive oil in a large pot over medium-low heat. Add onion, carrot, fennel seeds, garlic, and as much of the chili flakes as you like. Season with salt and pepper. Cook until veggies have softened, for 5-6 minutes, tossing occasionally.
Add tomatoes, cannellini beans, stock concentrate, and 3 cups water to pot and stir. Increase heat to medium-high and bring to a boil, then lower heat and reduce to a simmer. Cook until veggies are very tender, 10 minutes. Season with salt and pepper.
While soup simmers, halve ciabatta horizontally. Drizzle cut sides with olive oil and sprinkle with Parmesan. Place ciabatta on a baking sheet and toast until cheese is melted and edges are golden, 5-7 minutes.
Add kale to pot and cover. Cook until wilted, about 3 minutes. Season with salt and pepper.
Cut Ciabatta into cubes. Pour soup into bowls and top with ciabatta cubes.
