---
title: Tuscan Ribollita with Kale and Parmesan Croutons
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/tuscan-ribollita-with-kale-and-parmesan-croutons-561ecd094dab71b3188b4567
servings: 2
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: Easy
allergens:
  - Soy
  - Wheat
  - Milk
tags:
  - Veggie
  - Soup
  - Italian
rating: 4.0
rating_count: 2300
source_chef: Recipe Development Team
review_highlights:
  - {theme: Flavor, text: Fennel seeds add a unique flavor, and cheesy croutons soak up the broth}
  - {theme: Ease, text: Quick and satisfying winter soup perfect for weeknights}
image: "https://images.recipes.furrysalamander.com/tuscan-ribollita-with-kale-and-parmesan-croutons.avif"
---
Preheat oven to 400 F. Halve, peel, and finely slice @onion{1%medium}. Peel and finely chop @carrots{2%pieces}. Mince or grate @garlic{4%cloves}. Remove ribs and stems from @tuscan kale{1%bunch}, then coarsely chop leaves. Drain and rinse @cannellini beans{15%oz}.

Heat 1 tbsp @olive oil{2%tbsp} in a #large pot{} over medium-low heat. Add onion, carrot, @fennel seeds{1%tsp}, garlic, and @chili flakes{¼%tsp}. Season with @salt{1%tsp} and @black pepper{1%tsp}. Cook, tossing occasionally, for ~{5%minutes}, until veggies have softened.

Add @diced tomatoes{14½%oz}, cannellini beans, @veggie stock concentrate{1%unit}, and 3 cups @water{3%cup} to the pot. Bring to a boil, then reduce to a simmer for ~{10%minutes}. Season with salt and pepper.

Prepare the croutons: halve @ciabatta bread{1%loaf} horizontally. Drizzle each side with remaining olive oil and sprinkle with @parmesan cheese{½%cup}. Place on a #baking sheet{} and bake for ~{5%minutes} until toasted and cheese melts.

Add kale to the pot and cook, covered, until wilted, about ~{3%minutes}. Taste and adjust seasoning.

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