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Tuscan Ribollita

with Parmesan Croutons

Tuscan Ribollita

A rustic Tuscan vegetable soup with hearty depth, finished with golden Parmesan croutons for a savory, cozy bite.

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Ingredients

For 2 servings

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

Additional Ingredients

  • 1 tablespoon Olive Oil
  • unit Pepper
  • unit Salt
Tuscan Ribollita
American
PDF
DifficultyEasy
Total Time35m
Calories543
Protein25g
Carbs74g
Fat14g
Tags:
VeggieCalorie SmartFiber SmartSpicy
⚠️Allergens:
🥛Milk🌱Soy🌾Wheat

Swaps and substitutions

For dairy-free, skip the Parmesan topping or use a plant-based hard cheese. For gluten-free, replace the bread with gluten-free loaf or serve the soup with rice or extra beans for body.

What to serve with it

Serve with a simple green salad or roasted vegetables to keep the meal light and balanced. A glass of medium-bodied red wine or sparkling water with lemon works well with the hearty, savory flavors.

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