Tuscan Spring Vegetable Soup with Parmesan Bread

Name: Tuscan Spring Vegetable Soup with Parmesan Bread
Cuisine: Italian
Ingredients: 2 Tbsp olive oil; 1 medium yellow onion, diced; 1 medium carrot, diced; 1 medium green bell pepper, seeded, deribbed, and diced; 1 large celery stalk, diced; ½ bunch asparagus, cut crosswise into quarters; 2 garlic cloves, minced; 6 cups [1.4 L] vegetable stock; One 15-oz [425-g] can cannellini beans, drained, or 1½ cups [240 g] cooked beans; One 15-oz [425-g] can cannellini beans, drained, or 1½ cups [240 g] cooked beans; 4 Roma tomatoes, diced; 3 sprigs thyme; 1 bay leaf; 1 cup [15 g] loosely packed chopped kale; Fine sea salt and freshly ground black pepper; Fine sea salt and freshly ground black pepper; 6 thick slices hearty whole-grain bread; 1 beefsteak tomato, cut into 6 slices; ½ cup [15 g] grated Parmesan cheese

Preparation info

Serves
6
as a main

Difficulty
Easy

Appears in

Vegetarian Heartland

By Shelly Westerhausen Worcel

Published 2017

About

This is a spring riff on a simple Tuscan bread-and-vegetable stew called ribollita. Usually the bread is thrown into the soup, but I love giving it the French onion soup experience by topping it with bread and melted cheese at the very end. You can be flexible with what vegetables you swap in and out of the soup depending on what is in season. I tossed asparagus into this version since it’s a spring favorite.

Ingredients

Europe
Italy
Soup
Main course
Vegetarian
Spring
Tuscany
Mediterranean
Bread

Ingredients

Method