Ribollita with Warm Croutons
A fast and lightened-up version of the classic white bean and kale Italian soup; Ribollita with Warm Croutons. Vegan + GF
Servings 4 Generous Servings
Calories 290kcal
Ingredients
- 2 C Homemade Croutons 140g
- 1 T Olive Oil
- 3/4 C Purple or Yellow Onion small dice, 90g
- 2 Cloves of Garlic minced
- 1 C Carrots sliced into 1/2" (1.27cm) pieces (about two carrots), 120g
- 1/2 C Celery chopped into 1" (2.5cm) pieces (about two stocks), 50g
- 4 C Vegetable Broth 420g
- 15 oz Canned Cannellini Beans rinsed and drained, 425g
- 14.5 oz Diced Tomatoes with juice 411g
- 2 C Red Russian or Curly Kale chopped into bite size pieces, 60g
- 1 tsp Basil dried or 1 Tbs fresh, chopped
- 2 Tbs Fresh Parsley chopped + a few leaves for garnish
- tsp A generous amount of fresh ground pepper about 1/4 , or to taste
- 1/8 tsp Sea Salt or to taste
Instructions
- For rewarming the croutons, preheat the oven to 350F.
- Add oil to a large sauce pot or Dutch oven. Heat until shimmering. Turn heat to medium, then add onion and garlic. Saute' until onions are transparent, about five minutes. Add the carrots and celery, stirring occasionally for five minutes. Add the broth, and beans and heat to a simmer then cook for an additional five minutes. Add the tomatoes and juice, kale, basil, 2 Tbs of parsley, pepper and salt. Cook for an additional 7-10 minutes or until the soup is heated through and the kale is tender.
- Just before the soup is done, warm the croutons in a 350F (280C) preheated oven for five minutes.
- Serve with croutons on top, and more for sharing. Garnish with parsley.
- For leftovers, freeze in a lidded container (I use Ball jars) for up to two months or in the refrigerator for up to three days.
Notes
Adapted from Sunset Magazine December 2009
Nutrition
Calories: 290kcal | Carbohydrates: 50g | Protein: 13g | Fat: 5g | Saturated Fat: 1g | Sodium: 1175mg | Potassium: 1099mg | Fiber: 9g | Sugar: 8g | Vitamin A: 10266IU | Vitamin C: 62mg | Calcium: 177mg | Iron: 5mg