Tuscan White Bean & Kale Ribollita with Crispy Garlic Croutons

Name: Tuscan White Bean & Kale Ribollita with Crispy Garlic Croutons
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 1 servings
Ingredients: 0.75 cup canned cannellini beans; 2 cups lacinato kale; 0.5 cup diced tomatoes; 1.5 cups vegetable broth; 0.25 cup diced carrots; 0.25 cup diced celery; 0.25 medium red onion; 3 cloves garlic; 2 tablespoons extra virgin olive oil; 0.5 teaspoon dried oregano; 0.5 teaspoon dried basil; 1 teaspoon red wine vinegar; 1 slice day-old crusty vegan bread; 1 slice crusty vegan bread; to taste sea salt; to taste black pepper; 3-4 leaves fresh basil

Prep 12 min · Cook 18 min · Serves 1 · medium

Vegan

A rustic Italian vegetable soup brimming with creamy cannellini beans, lacinato kale, and aromatic herbs, finished with a drizzle of nutty olive oil and served with herb-infused crusty bread for dunking.

Ingredients

0.75 cup canned cannellini beans
2 cups 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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