Ribollita (Tuscan Kale and Bean Soup)

Have you tried this super yummy Ribollita inspired Tuscan Kale and White Bean Soup yet? It is healthy, hearty, and so delicious . Definitely one of my favorite soup recipes especially for these cooler autumn days! The Garlic Parmesan Croutons are optional…but highly recommended

Ingredients:

• 6 Tuscan kale leaves, stemmed and roughly chopped
• 2 cups cannellini or any other white bean, cooked and rinsed
• 1 medium sweet onion
• 3 large garlic cloves
• 1 large carrot
• 1-2 celery stalks
• 14 oz (400 g) (ideally fire-roasted) canned, chopped tomatoes
• 1 tbsp olive oil
• 4 cups vegetable broth
• 1 tsp dried thyme and rosemary each (or a couple of fresh twigs)
• 1 tbsp miso paste
• 1/2 cup water
• Sea salt and black pepper to taste

Croutons:

• Day old crusty bread, cut into large cubes
• 1-2 tbsp olive oil
• 2 garlic cloves, sliced or lightly smashed
• Vegan parmesan

Method:

2. Finely dice onion, carrot, celery, and mince garlic.
3. Heat up olive oil in a Dutch oven (or deep pan with lid), and sauté onions, carrot and celery for about 10 minutes until fragrant. Add minced garlic towards the end.
4. Add thyme and rosemary, and toast for 30 seconds, then pour in the canned tomatoes, vegetable broth, miso paste and beans.
5. Bring everything to a boil, cover, and let it simmer for 15 minutes.
6. Take away 2 cups of the soup, blend it with 1/2 cup of water until smooth, and add mix back to the pot.
7. Add chopped kale, and simmer for a few more minutes. Season to taste with sea salt and black pepper.
8. For the croutons, heat up olive oil, toast garlic until fragrant (set aside and use it in another recipe), then add bread cubes and fry until browned. Top with some grated vegan parmesan.

All credit to the right owner Alex

Alex 🌱 Fun and Tasty Recipes via instagram (plantbased.traveler). If you like this recipe go check her on instagram for more amazing recipes, she needs our support to keep making new recipes. Make sure you share the recipe with your friends as well.