Italian White Bean & Kale Ribollita with Crispy Polenta Croutons

Name: Italian White Bean & Kale Ribollita with Crispy Polenta Croutons
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 servings
Ingredients: 0.75 cup canned white beans; 2 cups fresh lacinato kale; 0.5 cup diced tomatoes; 1.25 cups vegetable broth; 0.33 cup polenta; 1.5 cups water; 0.75 cup zucchini; 0.25 cup red onion; 3 cloves garlic; 3 tablespoons olive oil; 0.5 teaspoon dried oregano; 0.25 teaspoon dried thyme; 1 tablespoon nutritional yeast; 1 cup day-old crusty bread; 1 pinch sea salt; 1 pinch black pepper; 2 leaves fresh basil

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

Vegan

A rustic Tuscan-inspired vegetable and bean stew layered with hearty kale, finished with toasted garlic oil and served alongside crispy polenta cubes for textural contrast. Rich in plant-based protein and deeply satisfying.

Ingredients

0.75 cup canned white beans
2 cups fresh lacinato kale
0.5 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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