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Tuscan Ribollita Soup

Tuscan Ribollita Soup with Cheesy Garlic Bread

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After a spoonful of this hearty Italian vegetable stew, you’ll feel like you’re sitting by the fire in a farmhouse in Tuscany, the picturesque region from which it hails. The soup, which combines tender white beans, kale, and tomatoes, would be delicious on its own, but get this: It’s filled to the brim with crusty Parmesan garlic bread and baked to brothy, gooey perfection. Now, for a warming glass of Italian red wine...
  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium

Ingredients & Equipment

What we send

  • dried rosemary
    • 1/4 teaspoon
    • dried rosemary
  • bay leaf
    • 1
    • bay leaf
  • shredded mozzarella cheese
    • 1/3 cup
    • shredded mozzarella cheese
  • ciabatta bun
    • 1
    • ciabatta bun
  • dried basil
    • 1/4 teaspoon
    • dried basil
  • dried oregano
    • 1/4 teaspoon
    • dried oregano
  • dried thyme
    • 1/2 teaspoon
    • dried thyme
  • ground fennel seed
    • 1/4 teaspoon
    • ground fennel seed
  • yellow onion
    • 1
    • yellow onion
  • 15-ounce can white beans
    • 1
    • 15-ounce can white beans
  • carrots
    • 8 ounces
    • carrots
  • vegetable stock
    • 8 ounces
    • vegetable stock
  • garlic
    • 2 cloves
    • garlic
  • 14.5-ounce can diced tomatoes
    • 1
    • 14.5-ounce can diced tomatoes
  • dinosaur kale
    • 6 ounces
    • dinosaur kale

What You’ll Need

  • water
  • kosher salt
  • olive oil
  • black pepper
  • 8" medium oven-proof pot

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 450°F. Peel onion and cut into small dice. Mince 1 clove garlic and halve remaining clove lengthwise, keeping separate. Drain and rinse beans. Rinse carrots and quarter lengthwise, then cut crosswise into ¼-inch pieces. Rinse kale, trim and discard stems, then thinly slice leaves crosswise. Halve ciabatta bun to open. 

  2. Sauté Aromatics

    Sauté Aromatics

    Heat 1 tablespoon olive oil in a medium ovenproof pot over medium-high heat. When oil is shimmering, add onion and carrots and sauté, stirring occasionally, until softening, about 5 minutes. Season with ¼ teaspoon salt and pepper as desired. 

  3. Wilt Kale

    Wilt Kale

    Add spice mix and minced garlic and cook until fragrant, about 1 minute. Add kale and cook until wilted, about 2 minutes more. 

  4. Simmer Soup

    Simmer Soup

    Add tomatoes and their juices, vegetable stock, bay leaf, beans, and ¾ cup water to pot and stir to combine. Season with ½ teaspoon salt and pepper as desired. Bring to a boil over high heat, then reduce heat to medium low and simmer until flavors have melded, about 10 minutes. Remove and discard bay leaf (but no worries if you can't find it!). Remove pot from heat. 

  5. Toast Bread and Finish Soup

    Toast Bread and Finish Soup

    Rub cut sides of ciabatta halves with halved garlic clove, drizzle over ½ tablespoon olive oil, and season with ⅛ teaspoon salt. Arrange ciabatta cut-side up on top of soup, and sprinkle over mozzarella. Transfer soup to oven, uncovered, and bake until bread is crusty and cheese is golden, about 5 minutes.

  6. Plate Ribollita Soup

    Plate Ribollita Soup

    Taste soup and season with salt and pepper as desired. Divide Tuscan ribollita soup and cheesy garlic bread between bowls, grab a spoon, and dig in!

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