Tuscan Ribollita Soup
I love this soup because it’s a hearty vegetarian option. It can be vegan if you replace the Parmesan cheese with nutritional yeast. The soup freezes well and is a huge hit with my children. I sometimes make garlic toast to accompany it.
Ingredients
Instructions
  1. Heat olive oil in a large soup pot.
  2. Saute parsley, garlic, onion, carrot, and celery for 5 minutes. Lower heat, cover and allow ingredients to sweat for another 5 minutes.
  3. Add baby kale and vegetable stock to the pot. Bring to a boil and lower heat to simmer for 20 minutes.
  4. Add cannellini beans and simmer for another 10 minutes.
  5. Mix in cheese before serving.
Recipe Notes

*HOW TO FREEZE*

  1. To freeze this meal, follow steps 1-4 and allow it cool completely before putting it in a freezer safe container.
  2. Defrost and reheat.
  3. Add Parmesan cheese to finish.

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