Tuscan vegetable soup with chunky croutons

Vegetarian, Soy Free

2 Servings, 720 Calories/Serving

30 - 40 Minutes

With its hearty chunks of potato and carrot, kale and cabbage, Sun Basket’s homage to ribollita, the minestrone-like soup made with leftover bread, is simple to make and deeply satisfying to eat. The trick is to season as you go, sprinkling every new addition lightly with salt to help bring out its flavors. If you’re craving extra protein, top it off with a poached or fried egg. If you like acid, add a drizzle of sherry or balsamic vinegar.

Ingredients

  • 1 ciabatta roll
  • 1 yellow onion
  • 1 to 2 celery ribs
  • 1 to 2 carrots
  • 1 to 2 Yukon Gold potatoes
  • Peeled fresh garlic
  • ¼ pound kale
  • ¼ pound Napa cabbage
  • 1 cup white beans
  • ¾ cup crushed fire-roasted tomatoes
  • Fresh flat-leaf parsley
  • 1½ ounces shaved Parmesan

Instructions

1

Make the ciabatta croutons

Heat the oven or a toaster oven to 350°F.
  • Tear the ciabatta into 1-inch cubes.
Spread the ciabatta cubes on a sheet pan, drizzle with oil, season with salt and pepper, and toss to coat. Toast in the oven until crisp and browned, 8 to 10 minutes. Remove from the heat and let cool to warm.
While the croutons toast, start the soup.

2

Prep the vegetables

  • Peel and coarsely chop the onion.
  • Cut the celery into ½-inch-thick pieces.
  • Trim the top from the carrot; cut the carrot in half lengthwise, then crosswise into ½-inch-thick half-moons.
  • Cut the potato into ½-inch-thick pieces.
  • Finely chop enough garlic to measure 1 teaspoon.
  • Strip the kale leaves from their stems; coarsely chop the leaves.
  • Core and coarsely chop the cabbage.
  • In a strainer, rinse the white beans.

3

Start the soup

In a pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the onion, celery, carrot, potato, and garlic. Season with salt and cook, stirring occasionally, until the vegetables begin to soften, 10 to 12 minutes.
Add the kale, cabbage, and tomatoes, and season with salt. Pour in 3 cups water. Bring to a boil, reduce to a simmer, and cook until the soup thickens, 5 to 7 minutes.
While the soup cooks, prepare the parsley.

4

Prep the parsley; finish the soup

  • Strip the the parsley leaves from the stems; coarsely chop the leaves.
Stir the white beans and parsley into the soup. Bring to a boil, reduce to a simmer, and cook until the beans are warmed through, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper.

5

Serve

Place the ciabatta croutons in individual bowls. Ladle the soup on top. Garnish with the Parmesan and serve.

Nutrition per serving: Calories: 720, Protein: 26 g, Total Fat: 26 g, Monounsaturated Fat: 12.5 g, Polyunsaturated Fat: 1.5 g, Saturated Fat: 7 g, Cholesterol: 30 mg, Carbohydrates: 98 g, Fiber: 16 g, Added Sugar: 0 g, Sodium: 1180 mg

Contains: milk, wheat

Similar Recipes

Baked shrimp with tomato, feta, orzo, and mint
Soy Free
Almond-crusted sole with broccoli and preserved lemon
Paleo, Gluten Free, Dairy Free
Avgolemono chicken soup with lemon, egg, and cauliflower “rice”
Paleo, Gluten Free, Dairy Free