Tuscan vegetable soup with chunky croutons
Vegetarian, Soy Free
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.
- 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
Make the ciabatta croutons
- Tear the ciabatta into 1-inch cubes.
While the croutons toast, start the soup.
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.
Start the soup
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.
Prep the parsley; finish the soup
- Strip the the parsley leaves from the stems; coarsely chop the leaves.
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