Italian White Bean & Kale Ribollita with Crispy Garlic Croutons

Name: Italian White Bean & Kale Ribollita with Crispy Garlic Croutons
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 servings
Ingredients: 0.75 cup cannellini beans; 2 cups lacinato kale; 0.75 cup diced tomatoes; 1.5 cups vegetable broth; 0.75 cup zucchini; 0.5 cup carrots; 0.25 cup celery; 3 cloves garlic; 1.5 ounces crusty bread; 2.5 tablespoons extra virgin olive oil; 0.5 teaspoon dried oregano; 0.25 teaspoon dried thyme; 1 teaspoon balsamic vinegar; 0.25 teaspoon sea salt; 0.125 teaspoon black pepper; 0.125 teaspoon red pepper flakes

Prep 15 min · Cook 25 min · Serves 1 · medium

Vegan

A rustic Tuscan vegetable soup transformed into a hearty dinner with creamy cannellini beans, lacinato kale, and crusty bread. Topped with golden garlic-infused croutons and finished with quality olive oil for a deeply satisfying plant-based meal.

Ingredients

0.75 cup cannellini beans
2 cups lacinato kale
0.75 cup diced tomatoes
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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