Tuscan Ribolitta With Garlic Parmesan Croutons

May 10, 2023May 10, 20230 1
Tuscan Ribolitta With Garlic Parmesan Croutons recipe with a mix of vegetables and protein. Perfect for a hearty lunch or dinner
in Soup

Prep

10 min

Cook

45 min

Ready In

55 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 ciabatta
1 carrot
1 stick celery
1/2 red onion
3 garlic cloves
4 ounces kale
1 can petite diced tomatoes
1 can cannellini beans
1/3 cup parmesan cheese
1/4 teaspoon fennel seed
1/3 teaspoon red pepper flakes ( or to taste )
1/4 teaspoon salt
1/4 teaspoon garlic powder
2 cups broth
1 tablespoon olive oil

Nutrision Information

Servings Per Recipe
4
Calories
349
Sugar
7g
Fat
11g
Tuscan Ribollita is a traditional Italian soup that originated in Tuscany. It is a hearty and rustic vegetable and bean soup that is made with day-old bread, which helps to thicken the soup and add flavor. This particular recipe combines fresh and canned vegetables for convenience and ease of preparation. The soup is simmered with fennel seeds, garlic, and red pepper flakes for a fragrant and flavorful broth. Finally, garlic parmesan croutons are added to the soup for a delicious crunch and cheesy finish. This soup is the perfect dish for a chilly day or when you're in need of a comforting meal.

Instructions

1.Preheat the oven to 350°F.
2.Cut the ciabatta into small cubes and place them in a bowl.
3.Drizzle 1 tablespoon of olive oil over the bread cubes and toss them until evenly coated.
4.Spread the bread cubes in an even layer on a baking sheet and bake for 10 minutes, or until lightly golden.
5.While the croutons are cooking, start on the soup. Heat 1 tablespoon of olive oil in a large stockpot over medium heat.
6.Add the chopped carrot, celery, and red onion and sauté for 5 minutes, or until the vegetables are starting to soften.
7.Add the minced garlic and cook for an additional minute.
8.Add the kale, diced tomatoes, cannellini beans, fennel seeds, red pepper flakes, salt, and garlic powder to the pot.
9.Pour in the broth and bring the soup to a boil.
10.Reduce the heat to low and let the soup simmer for 20-25 minutes, or until the kale is tender.
11.Ladle the soup into bowls and top each serving with a handful of the garlic parmesan croutons. Enjoy!

PROS

This soup is packed with both fresh and canned veggies, making it a great source of vitamins and nutrients.

The croutons add a delicious crunch and the parmesan cheese provides a savory touch.

This soup can be made ahead of time and reheated for a quick, easy meal.

CONS

This soup can be a bit heavy due to the bread cubes and beans, so it may not be the best option if you’re looking for a light meal.

HEALTH & BENEFITS

This soup is a good source of fiber, protein, and iron.
The kale and cannellini beans provide antioxidants and vitamins A and C, which are great for boosting the immune system and fighting inflammation.
The garlic in the croutons has been shown to lower blood pressure and cholesterol levels.

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