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+ servings
vegan italian peasant stew bread beans kale

Vegan Tuscan Kale and White Bean Soup, Ribolitta (Vegan, Gluten-Free Option)

Kelly Jensen
This vegan Italian stew features fresh kale, crusty bread, and creamy white beans.  Ready an hour its perfect for meal prep, batch cooking, or making ahead!
5 from 3 votes
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Lunch, Soup
Cuisine American, Italian
Servings 5
Calories 180 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 8 cloves garlic minced
  • 1 sweet onion diced
  • 3 medium carrots diced
  • 3 celery stalks diced
  • 1 28 ounce can whole peeled tomatoes
  • 4 cups fresh chopped kale
  • 2 14- oz. can cannellini beans rinsed and drained
  • 6 cups water
  • ½ loaf crusty bread torn into 1 1/2 inch pieces (about 2 cups) (can use Gluten Free bread)
  • Sea Salt and Black Pepper
  • Crushed Red Pepper Flakes

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 6-8 minutes until they become soft and translucent.
  • Add the carrots and celery and cook for an additional 5 minutes.
  • Open the can of tomatoes and crush the tomatoes by hand into the pot (this is the fun part), add juice when finished.  Add the kale, 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.
  • Top the stew with the remaining bread, but do not stir (leave it on the top).  Add to the oven and bake for 15 minutes until the bread begins to brown and soup is bubbling.
  • Top with a drizzle of olive oil or parmesan cheese or nooch.

Notes

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Nutrition

Calories: 180kcalCarbohydrates: 27gProtein: 9gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 273mgPotassium: 443mgFiber: 6gSugar: 3gVitamin A: 11481IUVitamin C: 70mgCalcium: 174mgIron: 3mg
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