Italian White Bean & Kale Ribollita with Crispy Polenta Croutons

Ingredients

• 3/4 cup canned white beans, drained and rinsed
• 2 cups fresh lacinato kale, chopped, stems removed
• 1/2 cup diced tomatoes, canned or fresh
• 1 1/4 cups vegetable broth, low-sodium
• 1/3 cup polenta, dry cornmeal
• 1 1/2 cups water, for cooking polenta
• 3/4 cup zucchini, diced small
• 1/4 cup red onion, diced
• 3 cloves garlic, minced
• 3 tablespoons olive oil, divided
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1 tablespoon nutritional yeast, optional umami boost
• 1 cup day-old crusty bread, cubed
• 1 pinch sea salt, to taste
• 1 pinch black pepper, to taste
• 2 leaves fresh basil, torn, for garnish

Instructions

1. 1

   Bring 1 1/2 cups water to boil in a small saucepan. Whisk in polenta slowly to avoid lumps. Reduce heat to low and stir frequently for 15-20 minutes until thick and creamy. Pour onto a parchment-lined plate, spread to 1/2-inch thickness, and let cool for 20 minutes until firm.

2. 2

   While polenta cooks and cools, heat 1 tablespoon olive oil in a large saucepan over medium heat. Sauté diced red onion for 3 minutes until softened.