Tuscan vegetable soup with ciabatta croutons

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Tuscan vegetable soup with ciabatta croutons

Soy-Free, Vegetarian

2 Servings, 560 Calories/Serving

30 – 45 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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 ciabatta roll
  • 6 ounces organic gold or red new potatoes
  • 1 or 2 cloves organic peeled fresh garlic
  • 1 cup organic mirepoix (onions - carrots - celery)
  • 3 ounces organic shredded kale or other leafy greens
  • ¾ cup diced fire-roasted tomatoes
  • 1 cup organic vegetable broth
  • 1 cup cooked white beans
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • 3 tablespoons grated Parmesan

Chef's Tip

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

Nutrition per serving

Calories: 560, Protein: 19g (38% DV), Fiber: 10g (40% DV), Total Fat: 19g (29% DV), Monounsaturated Fat: 12g, Polyunsaturated Fat: 1.5g, Saturated Fat: 3.5g (18% DV), Cholesterol: 10mg (3% DV), Sodium: 1170mg (49% DV), Carbohydrates: 81g (27% DV), Total Sugars: 9g, 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.


2-serving instructions (4-serving modifications in red)

Wash produce before use


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, prepare the vegetables.


Prep the vegetables; start the soup

  • Scrub or peel the potatoes; cut the potatoes into ½-inch pieces.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
In a large sauce pot over medium-high heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Add the mirepoix, potatoes, and garlic, season with salt and pepper, and cook, stirring occasionally, until the vegetables start to soften, 6 to 8 minutes.
Add the kale, tomatoes, vegetable broth, and 2 cups [3 cups] water, season with salt, and 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.


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. Reduce to a simmer and 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.


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).
  • Measure the garlic.
  • Rinse the beans.
  • Garnish with the Parmesan.