Cook mode · Vegetables
Tuscan Harvest Ribollita with Rustic Wholegrain Crust
This soul-warming Tuscan classic is packed with fiber-rich kale and organic cannellini beans, finished with a golden, oven-baked parmesan crust. It is a nutrient-dense, plant-forward embrace in a bowl, perfect for restoring vitality.
55 min · serves 4
Watch it being made — pause anytime and follow along at your own pace.
7:00Step 1 of 5
Sauté Aromatic Base
Sauté chopped onion, carrot, celery, and garlic in 2 tablespoons of olive oil over medium heat until softened and fragrant.
On the counter
- extra virgin olive oil5 tbsp
- onion, carrot, and celery stalk1 each
- garlic cloves, minced1 tbsp
- cannellini beans2 cups
- canned tomatoes1 can
- rosemary and thyme1 sprig each
- organic kale, chopped1 lb
- wholegrain bread, thick slices4 slices
- red onion, thinly sliced1
- parmesan cheese, freshly grated0.5 cup
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