Tuscan Ribollita with Kale and Parmesan Croutons
Our take on the beloved Ribollita is ideal for this time of year. Fennel seeds add a unique flavor to the dish, however our favorite addition is the cheesy croutons—perfect for soaking up all that yummy broth!
The quantities provided above are averages only.
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)
6 ounce
Carrots
2 clove
Garlic
4 ounce
Tuscan Kale
1 box
Cannellini Beans
¼ ounce
Parmesan Cheese
(Contains: Milk)
1 teaspoon
Fennel Seeds
1 teaspoon
Chili Flakes
1 unit
Veggie Stock Concentrate
1 box
Diced Tomatoes
Not included in your delivery
1 tablespoon
Olive Oil
Nutrition Values
Instructions
Preheat the oven to 400 degrees. Halve, peel, and finely chop the onion. Peel and finely chop the carrot. Mince or grate the garlic. Remove and discard the ribs and stems from the kale, then coarsely chop the leaves. Drain and rinse the cannellini beans.
Heat 1 tablespoon oil in a large pot over medium-low heat. Add the onion, carrot, fennel seeds, garlic, and ¼ teaspoon chili flakes (or less, to taste) to the pot. Season with salt and pepper. Cook, tossing occasionally, for 5-6 minutes, until veggies have softened.
Once the vegetables have softened, add the diced tomatoes, cannellini beans, stock concentrate, and 3 cups water to the pot. Bring to a boil, then reduce to a simmer for 10 minutes. Season with salt and pepper.
Prepare the Parmesan croutons: halve the ciabatta horizontally. Drizzle each side with olive oil and sprinkle with the Parmesan cheese. Place the ciabatta on a baking sheet and transfer to the oven for 5-7 minutes, or until bread is toasted and cheese has melted.
Add the kale to the pot and cook, covered, until the kale has wilted, about 3 minutes. Taste and season with salt and pepper, if necessary.
Cut the Parmesan croutons into cubes. Ladle the soup into bowls and top with the croutons so they soak up all the yummy broth! Enjoy!
