Italian Butter Bean Stew
with Croutons
Tuscan ribollita is a rustic yet elegant white bean stew, packed with hearty leafy greens and crusty bread. Nutty parmesan and peppery olive oil give this soup a rich, earthy foundation. Italian herbs and a squeeze of fresh lemon add brightness to this high-protein bowl of cozy.
Nutrition (per serving)
Get Recipes Delivered
INGREDIENTS
- 4 oz cremini mushrooms, trimmed and thickly sliced
- 1 yellow onion, peeled and diced
- 1 carrot, peeled and diced
- 3 garlic cloves, peeled and minced
- 2 tbsp tomato powder
- 13.4 oz butter beans, rinsed and drained
- 4 tsp vegetable broth concentrate
- 1 tsp Italian seasoning
- 4 oz curly kale, destemmed and roughly chopped
- 1 lemon, half cut into wedges and half juiced
- 1 ciabatta bread, cut into 1/2-inch cubes
- 2 tbsp vegan parmesan
- 5 tsp olive oil*
- Salt*
- Pepper*
Nutrition (per serving)
Get Recipes Delivered
INSTRUCTIONS
Heat 1 tbsp olive oil in large pot over medium-high heat. Add mushrooms, onion, and carrot and cook, stirring often, until softened and beginning to brown, 5 to 7 minutes. Add garlic, tomato powder, and 3 tbsp water and cook until fragrant, about 1 minute. Season to taste with salt and pepper. (4-servings: use 2 tbsp olive oil, 6 tbsp water)
Stir in beans, broth concentrate, just ½ tsp Italian seasoning, and 3 cups water. Bring to boil, cover, reduce heat to low, and simmer, stirring occasionally, for 15 to 20 minutes. Add kale, increase heat to medium, and cook until wilted, 5 to 7 minutes. Stir in lemon juice and season to taste with salt and pepper. (4-servings: use 1 tsp Italian seasoning, 6 cups water)
Meanwhile, heat 2 tsp olive oil in medium nonstick skillet over medium heat. Add ciabatta and cook, stirring frequently, until ciabatta is golden brown and crispy, 5 to 7 minutes. Add just ½ tsp Italian seasoning and toss to coat. (4-servings: use 4 tsp olive oil, 1 tsp Italian seasoning)
Ladle bean stew into bowls and top with croutons. Sprinkle with parmesan and serve with lemon wedges. Tuck in!
SIMILAR RECIPES
Spring Vegetable Gnocchi with White Beans & Lemon Basil Butter
Butter Roasted Tomato Gratin with Farro & Toasted Breadcrumbs
Moroccan Chickpea Soup with Orzo & Lemon-Cilantro Pesto
Fabcakes with Sauteed Greens & Avocado Citrus Salad
