Tuscan Ribollita
with Kale and Parmesan Croutons
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.
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
9 ounce
Italian Pork Sausage
2 unit
Ciabatta Bread
(Contains Soy, Wheat)
1 unit
Carrots
1 unit
Red Onion
2 clove
Garlic
8 ounce
Kale
2 box
Diced Tomatoes
1 box
Cannellini Beans
½ cup
Parmesan Cheese
(Contains Milk)
1 teaspoon
Chili Flakes
2 unit
Chicken Stock Concentrate
Not included in your delivery
4 teaspoon
Olive Oil
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Instructions
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!
Explore Similar Recipes
