Another super cozy soup recipe for you! I had Tuscan kale in the fridge, as well as some day old Tuscan bread that I had picked up at the store.
I often get those loafs because you help avoid food waste and save money at the same time! So I almost ‘had’ to turn these ingredients into a Tuscan inspired dish called Ribollita! Really hearty, mostly healthy, and so very delicious!
Soup:
5-6 large Tuscan kale leaves, stemmed and roughly chopped
2 cups cannellini or other white beans, cooked and rinsed
1 medium sweet onion
3 large garlic cloves
1 large carrot
1-2 celery stalks
1 14 oz can fire-roasted, chipped tomatoes
1 tbsp olive oil
4 cups veggie broth
1 tsp dried thyme and rosemary each
1 tbsp miso paste (can be omitted)
1/2 cup water
Sea salt and black pepper to taste
Croutons:
Day old crusty Tuscan (or any other) bread, cut into large cubes
1-2 tbsp olive oil
2 garlic cloves, lightly smashed
Vegan parmesan
Finely dice onion, carrot, celery, and mince garlic.
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.
Add thyme and rosemary, and toast for 30 seconds, then pour in the canned tomatoes, vegetable broth, and beans.
Bring to a boil, cover, and let simmer for 15 minutes.
Take away 2 cups of the soup, blend with 1/2 cup of water until smooth, and add mix back to the pot. For a more “brothy” soup, omit this step.
Add chopped kale, and simmer for a few more minutes. Season to taste with sea salt and black pepper.
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.
Serve hot soup with croutons, and enjoy!
