Tuscan Ribolitta With Garlic Parmesan Croutons Recipe

Name: Tuscan Ribolitta With Garlic Parmesan Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ciabatta; 1 carrot; 1 stick celery; 12 red onion; 3 garlic cloves; 4 ounces kale; 1 (14 1/2 ounce) canpetite diced tomatoes; 1 (14 1/2 ounce) can cannellini beans; ⅓ cup parmesan cheese; ¼ teaspoon fennel seed; ⅓ teaspoon red pepper flakes (or to taste); ¼ teaspoon salt; ¼ teaspoon garlic powder; 2 cups broth; 1 tablespoon olive oil

Servings: persons

1 ciabatta
1 carrot
1 stick celery
12 red onion
3 garlic cloves
4 ounces kale
1 (14 1/2 ounce) canpetite diced tomatoes
1 (14 1/2 ounce) can cannellini beans
⅓ cup parmesan cheese
¼ teaspoon fennel seed
⅓ teaspoon red pepper flakes (or to taste)
¼ teaspoon salt
¼ teaspoon garlic powder
2 cups broth
1 tablespoon olive oil

1
Preheat oven to 400 degree,.
2
Finely chop 2 cloves of garlic and all of the veggies.
3
Make sure to remove to stems from the kale before chopping.
4
In a pot, over medium heat, add the oil, garlic, onion, carrrot, and celery.
5
Add all the spices and cook slowly until soft for about 6mins.
6
Add the can of diced tomatoes with juice and simmer for 5min.
7
Drain and rinse the beans and add them to the pot with the 2 cups broth.
8
Let it simmer for 10 minutes.
9
Meanwhile make the croutons.
10
cut the ciabatta in half lengthwise.
11
Cut the last clove of garlic in half and rub it all over the ciabatta.
12
Chop the garlic and sprinkle on top.
13
Add the grated parmesan cheese.
14
Bake in a 400 degree oven for 10 min or until slighty browned.
15
Cut into thin strips.
16
Add the kale to the soup and cook another 10 min until kale is wilted.
17
Taste the soup and add more seasoning if needed.
18
Serve in bowls with crouton strips.

374

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 ciabatta, 1 carrot, 1 stick celery, 12 red onion, and more.

Yes, Tuscan Ribolitta With Garlic Parmesan Croutons falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tuscan Ribolitta With Garlic Parmesan Croutons

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