Tuscan Ribollita with Kale and Parmesan Croutons

🥘 Ingredients

• black pepper
  1 tsp
• cannellini beans
  15 oz
• carrots
  2 pieces
• chili flakes
  ¼ tsp
• ciabatta bread
  1 loaf
• diced tomatoes
  14½ oz
• fennel seeds
  1 tsp
• garlic
  4 cloves
• olive oil
  2 tbsp
• onion
  1 medium
• parmesan cheese
  ½ cup
• salt
  1 tsp
• tuscan kale
  1 bunch
• veggie stock concentrate
  1 unit
• water
  3 c

🍳 Cookware

• large pot
• baking sheet

1. 

   1

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

   onion: 1 medium, carrots: 2 pieces, garlic: 4 cloves, tuscan kale: 1 bunch, cannellini beans: 15 oz
2. 

   2

   Heat 1 tbsp olive oil in a large pot over medium-low heat. Add onion, carrot, fennel seeds , garlic, and chili flakes . Season with salt and black pepper . Cook, tossing occasionally, for ⏱️ 5 minutes , until veggies have softened.

   olive oil: 2 tbsp, fennel seeds: 1 tsp, chili flakes: ¼ tsp, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   Add diced tomatoes , cannellini beans, veggie stock concentrate , and 3 cups water to the pot. Bring to a boil, then reduce to a simmer for ⏱️ 10 minutes . Season with salt and pepper.

   diced tomatoes: 14½ oz, veggie stock concentrate: 1 unit, water: 3 c
4. 

   4

   Prepare the croutons: halve ciabatta bread horizontally. Drizzle each side with remaining olive oil and sprinkle with parmesan cheese . Place on a baking sheet and bake for ⏱️ 5 minutes until toasted and cheese melts.

   ciabatta bread: 1 loaf, parmesan cheese: ½ cup
5. 5

   Add kale to the pot and cook, covered, until wilted, about ⏱️ 3 minutes . Taste and adjust seasoning.
6. 6

   Cut croutons into cubes. Ladle soup into bowls and top with croutons. Serve immediately.