Quick One-Pot Tuscan Ribollita
with Crunchy Croutons
Cooking time
15 minutes
Servings
2/4
Calories
460 /serving
The Tuscan landscape has given rise to many iconic dishes, including this deliciously rustic vegetable soup. Our ribollita is packed with nutritious white beans and kale, flavoured with roasted garlic and fresh thyme, and topped with croutons (instead of traditional day-old bread).
We will send you:
- 4g Thyme
- 1 Onion (or shallot)
- 1 Bunch of kale
- 3 Celery stalks
- 60ml Vegetable demi-glace
- 25g Croutons
- 15g Minced roasted garlic
- 540ml White kidney beans (canned)
- 30ml Tomato paste
- 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Milk • Wheat
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
10 g
Saturated Fat
2 g
Sodium
1530 mg
Total Carb
79 g
Sugars
14 g
Protein
25 g
Fibre
27 g
Preparation
Mise en place
- Pick the thyme leaves off the stems; roughly chop the leaves.
- Halve, peel and small-dice the onion.
- Remove the kale leaves from the stems; thinly slice the leaves.
- Halve the celery lengthwise; thinly slice crosswise
- Drain and rinse the kidney beans; mash ½.
Start the soup
- In a medium pot, heat a drizzle of oil on medium-high.
- Add the onion and garlic. Sauté, 1 to 2 min., until fragrant; season with the spices.
- Add the celery and tomato paste. Sauté, 2 to 3 min., until beginning to soften; season with S&P.
- Add the kale and sauté, 2 to 3 min., until wilted; season with S&P.
Finish the soup
- To the pot, add the demi-glace, kidney beans, thyme, 3 cups water (double for 4 portions) and S&P; bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 3 to 4 min., until slightly thickened and combined.
Plate your dish
- Divide the soup between your bowls.
- Garnish with the croutons. Bon appétit!
