Cook mode · Italian · Vegetables

Tuscan Harvest Ribollita with Rustic Wholegrain Crust

Name: Tuscan Harvest Ribollita with Rustic Wholegrain Crust
Total time: 55 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 5 tbsp extra virgin olive oil; 1 each onion, carrot, and celery stalk; 1 tbsp garlic cloves, minced; 2 cups cannellini beans; 1 can canned tomatoes; 1 sprig each rosemary and thyme; 1 lb organic kale, chopped; 4 slices wholegrain bread, thick slices; 1 red onion, thinly sliced; 0.5 cup parmesan cheese, freshly grated

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.

40 min hands-on · serves 4 · about 420 calories per serving

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Kitchen timer7:00Step 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.

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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

Nutrition & balance

About 420 calories per person · serves 4

An estimate, not a nutrition label. Portions, ingredient brands and cooking methods affect the total.

To round out your plate

This is a richer dish; pair it with vegetables or fruit and choose a portion that suits you.

Ask a healthcare professional whether vitamin D, B12, iron or any supplement is appropriate for your diet and health needs; food is the first step. Choose organic ingredients when possible.

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Suggested sides