Tuscan Soup
Tuscan Soup, also known as Ribollita, is a traditional Italian dish that originated in Tuscany. It was originally made by reheating leftover vegetable soup and adding stale bread to thicken it.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Ingredients
- 2 teaspoon Olive Oil
- 1 medium Onion
- 2 medium Carrots
- 2 medium Celery Stalks
- 3 clove Garlic Cloves
- 1 can Cannellini Beans
- 1 can Tomatoes
- 4 cup Vegetable Broth
- 2 cup Kale
- 1 teaspoon Rosemary
- 1 teaspoon Thyme
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 4 tablespoon Parmesan Cheese
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, celery, and garlic. Cook until vegetables are tender.
- Add cannellini beans, tomatoes, vegetable broth, kale, rosemary, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Serve hot, garnished with grated Parmesan cheese.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 5g8%
- Total Carbohydrate 40g14%
- Sugars 5g
- Protein 10g20%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.