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.
Course
Freezer Cooking
,
Main Dish
,
Side Dish
,
Soup
Ingredients
2
tbsp
olive oil
1
tbsp
fresh parsley
2
cloves
garlic, minced
1
small
onion, minced
1
carrot, diced
3
stalks
celery, diced
1
package
baby kale
4
cups
vegetable stock
2
15 oz. cans
cannellini beans, drained
1
cup
Parmesan cheese
Instructions
Heat olive oil in a large soup pot.
Saute parsley, garlic, onion, carrot, and celery for 5 minutes. Lower heat, cover and allow ingredients to sweat for another 5 minutes.
Add baby kale and vegetable stock to the pot. Bring to a boil and lower heat to simmer for 20 minutes.
Add cannellini beans and simmer for another 10 minutes.
Mix in cheese before serving.
Recipe Notes
*HOW TO FREEZE*
To freeze this meal, follow steps 1-4 and allow it cool completely before putting it in a freezer safe container.
Defrost and reheat.
Add Parmesan cheese to finish.
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