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Tuscan Ribollita

Tuscan Ribollita

with Parmesan Croutons

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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.

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Ciabatta Bread

(ContainsSoy, Wheat)

1 unit


1 unit

Red Onion

2 clove


4 ounce


1 can

Diced Tomatoes

1 box

Cannellini Beans

¼ cup

Parmesan Cheese


1 teaspoon

Fennel Seeds

1 teaspoon

Chili Flakes

1 unit

Veggie Stock Concentrate

Not included in your delivery

1 tablespoon

Olive Oil


Kosher Salt



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Calories543 kcal
Fat14 g
Saturated Fat4 g
Carbohydrate74 g
Sugar13 g
Dietary Fiber18 g
Protein25 g
Cholesterol14 mg
Sodium795 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
Cutting Board
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 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.