Wednesday, February 8, 2017

Tuscan ribollita soup

Tuscan Ribollita Soup
from Blue Apron

2 tablespoons olive oil
1 onion, diced
5 oz carrots, chopped
1 stalk celery, chopped
5 cloves garlic, minced
1/8 teaspoon red pepper flakes
2 cups kale, de-stemmed and chopped
2 cups vegetable broth
2 cups white beans
1-15 oz can fire roasted tomatoes
4-5 slices sourdough bread
1/2 bunch parsley, chopped

  1. Heat olive oil in a large pot until hot.
  2. Add onions, carrots, and celery, cooking until transparent.
  3. Add pepper flakes, kale and garlic cooking until kale is tender, about 5 minutes.
  4. Add broth, beans, and tomatoes.
  5. Bring to a simmer.
  6. Add bread and stir until submerged.
  7. Simmer for 15 minutes.
  8. Add parsley and season to taste.
  9. Make eggs over easy.
  10. Serve soup with eggs and parmesan cheese on top.
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