In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Tuscan vegetable soup with ciabatta croutons
Soy-Free, Vegetarian
2 Servings, 730 Calories/Serving
30–45 Minutes
Made with chunky ciabatta croutons, white beans, and a rainbow of fresh vegetables, this hearty soup is our homage to Tuscan ribollita.
In your bag
- 1 ciabatta roll
- Calabrian garlic confit
- 3 tablespoons Italian cheese blend
- 6 ounces organic gold or red new potatoes
- 1 bunch organic lacinato kale or other leafy greens (about ½ pound)
- 1 packet vegetable broth concentrate
- 1 cup organic mirepoix (onions - carrots - celery)
- 1 cup diced fire-roasted tomatoes
- 1 cup cooked white beans
- 4 or 5 sprigs organic fresh flat-leaf parsley
Nutrition per serving
Calories 730, Total Fat 26g (33% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 10mg (3% DV), Sodium 1240mg (54% DV), Total Carb. 104g (38% DV), Fiber 18g (64% DV), Total Sugars 10g (Incl. 1g Added Sugars, 2% DV), Protein 24g
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, Sesame.
Instructions
Wash produce before use
1
Make the ciabatta croutons
Heat the oven to 400°F.
- Tear the ciabatta into 1-inch pieces.
- Set aside half the Calabrian garlic confit for the soup.
- Set aside half the Italian cheese blend for garnish.
On a sheet pan, drizzle the ciabatta with half the confit and 1 tablespoon [2 TBL] oil; sprinkle with half the Italian cheese blend, 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. Meanwhile, start the soup.
2
Prep the potatoes and kale; start the soup
- Scrub the potatoes; cut the potatoes into ½-inch pieces.
- Strip the kale leaves from the stems; coarsely chop the leaves.
- In a small bowl or cup, mix the vegetable broth concentrate with 1 cup [2 cups] warm water and stir to combine.
In a large sauce pot over medium-high heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Add the mirepoix and potatoes, season with salt and pepper, and cook, stirring occasionally, until the vegetables start to soften, 6 to 7 minutes. Stir in the remaining Calabrian garlic confit and cook until fragrant, 1 to 2 minutes.
Add the kale, tomatoes, vegetable broth, and 2 cups [3 cups] water and season with salt. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until the vegetables are just tender and the soup thickens, 5 to 7 minutes. Meanwhile, prepare the remaining ingredients.
3
Prep the remaining ingredients; finish the soup
- Rinse the white beans.
- Strip the parsley leaves from the stems; coarsely chop the leaves.
To the pot with the soup, add the beans and bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until the beans are heated through, 2 to 3 minutes. Remove from the heat, stir in the parsley, and season to taste with salt and pepper.
Serve
Transfer the soup to individual bowls. Garnish with the ciabatta croutons and remaining Italian cheese blend and serve.
Kids Can!
- Tear the ciabatta.
- Divide the Italian cheese blend.
- Rinse the beans.
- Strip the parsley leaves.
- Garnish the soup.