Tuscan Ribollita with Kale and Parmesan Croutons

🥘 Ingredients

• Parmesan cheese
  ½ oz
• Tuscan kale
  8 oz
• black pepper
  1 tsp
• cannellini beans
  2 box
• carrots
  12 oz
• chili flakes
  2 tsp
• ciabatta bread
  2 unit
• diced tomatoes
  2 box
• fennel seeds
  2 tsp
• garlic
  4 clove
• olive oil
  2 tbsp
• onion
• salt
  1 tsp
• veggie stock concentrate
  2 unit
• water
  3 c

🍳 Cookware

• large pot
• baking sheet

1. 

   1

   Preheat the oven to 400 degrees. Halve, peel, and finely chop the onion . Peel and finely chop the carrots . Mince or grate the garlic . Remove and discard the ribs and stems from the Tuscan kale , then coarsely chop the leaves. Drain and rinse the cannellini beans .

   onion, carrots: 12 oz, garlic: 4 clove, Tuscan kale: 8 oz, cannellini beans: 2 box
2. 

   2

   Heat 1 tablespoon olive oil in a large pot over medium-low heat. Add the onion, carrot, fennel seeds , garlic, and ¼ teaspoon chili flakes (or less, to taste) to the pot. Season with salt and black pepper . Cook, tossing occasionally, for ⏱️ 5 minutes to 6 minutes, until veggies have softened.

   olive oil: 2 tbsp, fennel seeds: 2 tsp, chili flakes: 2 tsp, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   Once the vegetables have softened, add the diced tomatoes , cannellini beans, veggie stock concentrate , and water to the pot. Bring to a boil, then reduce to a simmer for ⏱️ 10 minutes . Season with salt and pepper.

   diced tomatoes: 2 box, veggie stock concentrate: 2 unit, water: 3 c
4. 

   4

   Prepare the Parmesan croutons: halve the ciabatta bread horizontally. Drizzle each side with olive oil and sprinkle with the Parmesan cheese . Place the ciabatta on a baking sheet and transfer to the oven for ⏱️ 5 minutes to 7 minutes, or until bread is toasted and cheese has melted.

   ciabatta bread: 2 unit, Parmesan cheese: ½ oz
5. 5

   Add the kale to the pot and cook, covered, until the kale has wilted, about ⏱️ 3 minutes . Taste and season with salt and pepper, if necessary.
6. 6

   Cut the Parmesan croutons into cubes. Ladle the soup into bowls and top with the croutons so they soak up all the yummy broth! Enjoy!