Italian White Bean & Kale Ribollita with Crispy Polenta Croutons
Prep 15 min · Cook 25 min · Serves 1 · medium
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, drained and rinsed
- 2 cups fresh lacinato kale, chopped, stems removed
- 0.5 cup diced tomatoes, canned or fresh
- 1.25 cups vegetable broth, low-sodium
- 0.33 cup polenta, dry cornmeal
- 1.5 cups water, for cooking polenta
- 0.75 cup zucchini, diced small
- 0.25 cup red onion, diced
- 3 cloves garlic, minced
- 3 tablespoons olive oil, divided
- 0.5 teaspoon dried oregano
- 0.25 teaspoon dried thyme
- 1 tablespoon nutritional yeast, optional umami boost
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