Tuscan Ribollita Soup with Cheesy Garlic Bread
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Ingredients & Equipment
What we send
- 1yellow onion
- 2 clovesgarlic
- 115-ounce can white beans
- 8 ouncescarrots
- 6 ouncesdinosaur kale
- 1ciabatta bun
- 1 can14.5-ounce can diced tomatoes
- 8 ouncesvegetable stock
- 1bay leaf
- 1/3 cupshredded mozzarella cheese
- 1/4 teaspoonground fennel seed
- 1/4 teaspoondried oregano
- 1/4 teaspoondried rosemary
- 1/2 teaspoondried thyme
- 1/4 teaspoondried basil
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 8" medium oven-proof pot
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.
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.
Add spice mix and minced garlic and cook until fragrant, about 1 minute. Add kale and cook until wilted, about 2 minutes more.
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.
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.
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!