EXPLORE:

Tuscan vegetable soup with ciabatta croutons
Our Nutritionist's Favorite

Tuscan vegetable soup with ciabatta croutons

Soy-Free, Vegetarian

2 Servings, 590 Calories/Serving

35 – 50 Minutes

Sun Basket’s homage to ribollita, this hearty minestrone-like soup is made with chunky ciabatta croutons, white beans, and a rainbow of fresh vegetables.

In your bag

  • 1 ciabatta roll
  • 1 yellow onion
  • 1 or 2 celery ribs
  • 1 carrot
  • 1 or 2 waxy potatoes (such as Yukon Gold or red; about 6 ounces total)
  • 1 or 2 cloves peeled fresh garlic
  • 1 small bunch kale
  • ¼ pound shredded green cabbage (such as Savoy)
  • ¾ cup crushed fire-roasted tomatoes
  • 1 cup cooked white beans
  • 3 or 4 sprigs fresh flat-leaf parsley
  • 1 ounce shaved Parmesan

Chef's Tip

If you’d like, save some of the croutons to sprinkle on top of the soup for a little added crunch.

Nutrition per serving

Instructions

1

Make the ciabatta croutons

Heat the oven to 400°F.
  • Tear the ciabatta into 1-inch pieces.
On a sheet pan, drizzle the ciabatta with 1 tablespoon [2 TBL] oil, season with salt and pepper, and toss to coat. Spread the ciabatta in an even layer and toast in the oven until crisp and browned, 8 to 10 minutes.
While the ciabatta croutons toast, start preparing the vegetables.

2

Prep the vegetables

  • Peel and coarsely chop the onion.
  • Trim the ends from the celery; cut the celery on the diagonal into ½-inch-thick slices.
  • Scrub or peel the carrot and trim off the ends; cut the carrot in half lengthwise, then crosswise on the diagonal into ½-inch-thick slices.
  • Scrub or peel the potatoes; cut the potatoes lengthwise into quarters, then crosswise into ½-inch-thick pieces.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
  • Strip the kale leaves from the stems; coarsely chop the leaves.

3

Start the soup

In a large sauce pot over medium-high heat, warm 1 to 2 tablespoons [2 to 3 TBL] oil until hot but not smoking. Add the onion, celery, carrot, potatoes, and garlic and season with salt. Cook, stirring occasionally, until the vegetables start to soften, 10 to 12 minutes.
Add the kale, cabbage, tomatoes, and 3 cups water and season with salt. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the vegetables are just tender and the soup thickens, 5 to 7 minutes.
While the soup simmers, prepare the remaining ingredients.

4

Prep the remaining ingredients; finish the soup

  • Rinse the white beans.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.
To the soup, add the beans and parsley; bring to a boil, reduce to a simmer, and cook, stirring occasionally, 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 and ladle the soup on top. Garnish with the Parmesan and serve.

Kids Can!

  • Tear the ciabatta.
  • Press the garlic (if you have a press).
  • Strip the kale leaves.
  • Rinse the beans.
  • Garnish with the Parmesan.

Calories: 590, Protein: 22g (44% DV), Fiber: 14g (56% DV), Total Fat: 20g (31% DV), Monounsaturated Fat: 11g, Polyunsaturated Fat: 1.5g, Saturated Fat: 4g (20% DV), Cholesterol: 5mg (2% DV), Sodium: 850mg (35% DV), Carbohydrates: 83g (28% DV), Total Sugars: 13g, Added Sugars: 0g (0% DV).
Contains: Milk, Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.