Protein Boost | Quick One-Pot Tuscan Ribollita with Bacon
Crunchy Croutons
Cooking time
15 minutes
Servings
2/4
Calories
690 /serving
Protein Boost | Quick One-Pot Tuscan Ribollita with Bacon
Crunchy Croutons
The Tuscan landscape has given rise to many iconic dishes, including this deliciously rustic vegetable soup. Our ribollita is packed with nutritious white beans and kale, flavoured with roasted garlic and fresh thyme, and topped with croutons (instead of traditional day-old bread).
We will send you:
- 100g Naturally smoked bacon (raised without antibiotics by Canadian farmers)
- 4g Thyme
- 1 Onion (or shallot)
- 1 Bunch of kale
- 3 Celery stalks
- 30ml Tomato paste
- 540ml White kidney beans (canned)
- 15g Minced roasted garlic
- 60ml Vegetable demi-glace
- 25g Croutons
- 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Milk • Wheat
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
32 g
Saturated Fat
10 g
Sodium
1830 mg
Total Carb
79 g
Sugars
14 g
Protein
29 g
Fibre
27 g
Preparation
Mise en place
- Pick the thyme leaves off the stems; roughly chop the leaves.
- Halve, peel and small-dice the onion.
- Remove the kale leaves from the stems; thinly slice the leaves.
- Halve the celery lengthwise; thinly slice crosswise
- Drain and rinse the kidney beans; mash ½.
Start the soup
- In a medium pot, heat a drizzle of oil on medium-high.
- Add the onions and garlic. Sauté, 1 to 2 min., until fragrant; season with the spices.
- Add the celery and tomato paste. Sauté, 2 to 3 min., until beginning to soften; season with S&P.
- Add the kale and sauté, 2 to 3 min., until wilted; season with S&P.
Finish the soup
- To the pot, add the demi-glace, kidney beans, thyme, 3 cups water (double for 4 portions) and S&P; bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 3 to 4 min., until slightly thickened and combined.
Plate your dish
- Divide the soup between your bowls.
- Garnish with the croutons. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
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