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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, veggies, and a hefty chunk of stale bread to soak up all the flavors. We put a family-friendly spin on the dish by adding sweet Italian sausage and creamy Parmesan croutons. With all the nutrition you love and flavors your kids crave, this dish will make everyone happy.

Tags:Child friendlySpicyFamily Friendly

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

Total Time40 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

9 ounce

Italian Pork Sausage

2 unit

Ciabatta Bread

(ContainsSoy, Wheat)

1 unit


1 unit

Red Onion

2 clove


8 ounce


2 box

Diced Tomatoes

1 box

Cannellini Beans

½ cup

Parmesan Cheese


1 teaspoon

Chili Flakes

2 unit

Chicken Stock Concentrate

Not included in your delivery

4 teaspoon

Olive Oil


Kosher Salt



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories609 kcal
Energy (kJ)2548 kJ
Fat26 g
Saturated Fat9 g
Carbohydrate58 g
Sugar10 g
Dietary Fiber11 g
Protein29 g
Cholesterol59 mg
Sodium1062 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 cannellini beans.


Heat a large 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 sausage and break up into pieces until browned, 3-4 minutes.


Simmer: Add tomatoes, drained cannellini beans, stock concentrate, and 6 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!