Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Tuscan Ribollita Soup Fill 1 Created with Sketch.

with Lacinato Kale & Soft-Boiled Eggs

  • Group Created with Sketch.
    Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 500 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

In the Middle Ages, Tuscans invented ribollita—later to become one of the region’s most popular dishes—by thickening their vegetable soup with bread. Our ribollita is brimming with white beans, Lacinato kale (a Tuscan favorite) and more­. We’re making it with sourdough, which breaks down in the heat and adds satisfying body to the savory tomato broth. And we’re topping off each bowl with a velvety, soft-boiled egg. What’s more, ribollita is just as delicious the next day—its name (meaning “reboiled”) attests to that!

fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and mince the garlic. Peel and small dice the carrots and onion. Small dice the celery. Remove and discard the kale stems; thinly slice the leaves. Drain and rinse the beans. Medium dice the bread. Pick the parsley leaves off the stems; discard the stems and thinly slice the leaves.

Start the soup:
2 Start the soup:

In a large pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic, carrots, celery, kale and onion; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened and fragrant.

Add the beans & liquids:
3 Add the beans & liquids:

Add the beans, crushed tomatoes and 6 cups of water to the pot of vegetables; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium. Simmer, stirring occasionally, 6 to 8 minutes, or until the liquid is slightly reduced in volume.

Finish the soup:
4 Finish the soup:

Add the bread to the pot of soup; season with salt and pepper. Simmer, stirring occasionally, 12 to 14 minutes, or until thickened and thoroughly combined. Remove from heat and season with salt and pepper to taste.

Cook the eggs:
5 Cook the eggs:

While the soup simmers, carefully add the eggs to the medium pot of boiling water. Cook for exactly 6 minutes. Drain thoroughly and rinse under cold water for 30 seconds to stop the cooking process; place in a small bowl with enough cold water to cover the eggs. When cool enough to handle, carefully peel the eggs.

Serve your dish:
6 Serve your dish:

Divide the finished soup between 4 bowls. Top each with a cooked egg; season with salt and pepper. Garnish with the parsley and cheese. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and mince the garlic. Peel and small dice the carrots and onion. Small dice the celery. Remove and discard the kale stems; thinly slice the leaves. Drain and rinse the beans. Medium dice the bread. Pick the parsley leaves off the stems; discard the stems and thinly slice the leaves.

2 Start the soup:

In a large pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic, carrots, celery, kale and onion; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened and fragrant.

Add the beans & liquids:
3 Add the beans & liquids:

Add the beans, crushed tomatoes and 6 cups of water to the pot of vegetables; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium. Simmer, stirring occasionally, 6 to 8 minutes, or until the liquid is slightly reduced in volume.

4 Finish the soup:

Add the bread to the pot of soup; season with salt and pepper. Simmer, stirring occasionally, 12 to 14 minutes, or until thickened and thoroughly combined. Remove from heat and season with salt and pepper to taste.

Finish the soup:
Cook the eggs:
5 Cook the eggs:

While the soup simmers, carefully add the eggs to the medium pot of boiling water. Cook for exactly 6 minutes. Drain thoroughly and rinse under cold water for 30 seconds to stop the cooking process; place in a small bowl with enough cold water to cover the eggs. When cool enough to handle, carefully peel the eggs.

6 Serve your dish:

Divide the finished soup between 4 bowls. Top each with a cooked egg; season with salt and pepper. Garnish with the parsley and cheese. Enjoy!

Serve your dish: