Tuscan Ribollita Soup with Bread (Vegan)
This vegan lentil ribollita soup features fresh kale, crusty bread, and hearty lentils. Ready an hour its perfect for meal prep, batch cooking, or making ahead!
Ingredients
- 2 tablespoons olive oil
- 8 cloves garlic minced
- 1 sweet onion diced
- 3 medium carrots diced
- 3 celery stalks diced
- 1 6-ounce can tomato paste
- 1 14-ounce can Diced Tomatoes low sodium
- 1 cup dried lentils
- 2 14-ounce cans white beans rinsed and drained
- 8 cups Vegetable Stock
- 4 cups fresh chopped kale
- ½ loaf crusty bread torn into 1 1/2 inch pieces (about 2 cups) (can use Gluten Free bread)
- Sea Salt and Black Pepper to taste
- Crushed Red Pepper Flakes to taste
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- In a large dutch oven, heat the olive oil over low heat. Add the garlic and onions, and sauce for 4-5 minutes until they become soft and translucent.
- Add the carrots and celery and cook for an additional 5 minutes.
- Add the diced tomatoes, tomato paste, lentils, white beans, and water. Bring to a boil. Add about one third of the bread to the pot, stir it into the soup, and reduce to a simmer. Cook for 20 minutes or until vegetables are tender.
- Add the kale, and top the stew with the remaining bread. Place pot in the oven and bake for 15 minutes until the bread begins to brown and soup is bubbling.
- Top with a drizzle of olive oil and some fresh basil, serve, and mangia!
Nutrition
Calories: 157kcalCarbohydrates: 23gProtein: 8gFat: 4gSaturated Fat: 1gSodium: 54mgPotassium: 509mgFiber: 8gSugar: 2gVitamin A: 7187IUVitamin C: 45mgCalcium: 90mgIron: 3mg
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