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Tuscan Ribollita with Kale and Parmesan Croutons

Tuscan Ribollita with Kale and Parmesan Croutons

Hearty Tuscan vegetable soup with tender kale and crisp Parmesan croutons, simmered for deep rustic flavor and a comforting, satisfying finish.

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Ingredients

For 2 servings

  • 1 box Cannellini Beans
  • 6 ounce Carrots
  • 1 teaspoon Chili Flakes
  • 1 unit Ciabatta Bread
  • 1 box Diced Tomatoes
  • 1 teaspoon Fennel Seeds
  • 2 clove Garlic
  • ¼ ounce Parmesan Cheese
  • 4 ounce Tuscan Kale
  • 1 unit Veggie Stock Concentrate

Additional Ingredients

  • 1 tablespoon Olive Oil
Tuscan Ribollita with Kale and Parmesan Croutons
PDF
DifficultyEasy
Total Time30m
Calories600
Protein25g
Carbs90g
Fat16g
Tags:
VeggieFiber Smart
⚠️Allergens:
🥛Milk🌱Soy🌾Wheat

Swaps and substitutions

For dairy-free needs, skip the parmesan or use a plant-based hard cheese topping. For gluten-free, replace the ciabatta with gluten-free bread or crunchy gluten-free croutons, and choose a soy-free stock if needed.

What to serve with it

Serve with a bright green salad or roasted vegetables to add freshness and balance the hearty texture. A glass of light red wine or sparkling water with lemon also works well beside the savory, rustic flavors.

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