Tuscan Vegetable Soup with Ciabatta Croutons | Sunbasket
Made with chunky ciabatta croutons, white beans, and a rainbow of fresh vegetables, this hearty soup is our homage to Tuscan ribollita.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sunbasket.com.
Ingredients
- 1 ciabatta roll
- Calabrian garlic confit
- 3 tablespoons Italian cheese blend
- 6 ounces organic gold or red new potatoes
- 1 bunch organic lacinato kale or other leafy greens (about ½ pound)
- 1 packet vegetable broth concentrate
- 1 cup organic mirepoix (onions - carrots - celery)
- 1 cup diced fire-roasted tomatoes
- 1 13.1 ounce tetra pack cooked white beans
- 4 or 5 sprigs organic fresh flat-leaf parsley
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