Tuscan-Style Ribollita

Nutrition per serve

Ingredients

• 2pcs carrot
• 2pcs onion
• 100g kale
• 2clov garlic
• 100g parmesan
• 400g cannellini beans
• 100g tomato paste
• 20g Tuscan seasoning
• 2pcs sandwich rolls
• 20g butter
• 30ml olive oil

Method

1. Step 1 — Prep ingredients
   Put 20g butter in a bowl to soften. Coarsely chop the carrots. Coarsely chop the onions. Remove the tough inner stems from the kale, then finely chop the leaves. Crush or finely chop the garlic. Coarsely grate the parmesan. Drain and rinse the beans.
2. Step 2 — Soften veggies
   Heat 1 tbs olive oil in a large saucepan over medium-high heat. Cook the carrot, onion and garlic (see Feed A Crowd), stirring, for 4 mins or until softened. Add the beans, 3 tbs tomato paste* and half the Tuscan seasoning and cook, stirring, for 1-2 mins until fragrant.
3. Step 3 — Simmer soup
   Add 1.25L (5 cups) water to the veggie mixture and bring to the boil. Reduce the heat to medium and cook for 15 mins or until slightly thickened.
4. Step 4 — Grill herbed bread
   Meanwhile, preheat the grill to high. Line an oven tray with foil. Add the remaining Tuscan seasoning and 1 tbs olive oil to the softened butter and stir to combine. Cut the rolls in half and spread the butter mixture on the cut sides of the bread. Put on the lined tray, cut-side up, and grill for 5 mins or until golden.
5. Step 5 — Serve up
   Add the kale to the soup and cook for 2-3 mins until wilted. Remove the pan from the heat. Taste, then season with salt and pepper. Divide the soup among bowls and scatter over the parmesan. Serve with the herbed bread and enjoy!
6. Step 6 — Feed A Crowd
   Empty out the crisper drawer and boost your veggies by adding whatever you have on hand, from broccoli and mushrooms to capsicum and beans.

Allergens

Milch, Sulfit, Gluten, Sojabohnen, Wheat