Tuscan Ribollita Soup with Soft-Boiled Eggs & Lacinato Kale

Tuscan Ribollita Soup

with Soft-Boiled Eggs & Lacinato Kale

25 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

This rustic Tuscan recipe has its origins in the Middle Ages. A bread-thickened, tomato-based soup, ribollita is one of the region’s most popular dishes. Our version uses sourdough bread, with Italian favorites like creamy cannellini beans, earthy Lacinato kale and traditional aromatics mixed in. For a truly special finish, we’re using an array of tasty garnishes—classics like parsley and Parmesan, plus a silky soft-boiled egg served directly on top.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    650 Cals (est.)
fresh
ingredients
Tuscan Ribollita Soup with Soft-Boiled Eggs & Lacinato Kale
Title
  • 2 Farm Eggs
  • 1½ cups Cannellini Beans
  • 1 15-Ounce Can Diced Tomatoes
  • 1 Mini Sourdough Bread Boule
  • 4 cloves Garlic
  • 2 Carrots
  • 1 bunch Lacinato Kale
  • 1 Yellow Onion
  • 1 large bunch Parsley
  • 3 Tbsps Vegetable Demi-Glace
  • ½ cup Grated Parmesan Cheese
  • ⅛ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Peel and small dice the onion and carrots. Peel and mince the garlic. Drain and rinse the beans. Remove and discard the kale stems; thinly slice the leaves. 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 2 teaspoons of olive oil on medium until hot. Add the onion and garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add the carrots; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the carrots have softened.

Make the broth:
3 Make the broth:

To the pot of vegetables, add the beans, diced tomatoes, kale, demi-glace, 3 cups of water and as much of the crushed red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Heat to boiling on medium-high. Once boiling, reduce the heat to medium and 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 and half the parsley to the pot of soup; season with salt and pepper. Simmer, without stirring, 5 to 7 minutes, or until the soup has thickened; season with salt and pepper to taste.

Cook & peel the eggs:
5 Cook & peel the eggs:

While the soup simmers, carefully add the eggs to the small 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 bowl with enough cold water to cover the eggs. When cool enough to handle, carefully peel the cooked eggs.

Serve your dish:
6 Serve your dish:

Divide the finished soup between 2 bowls. Top each with a peeled egg. Garnish with the cheese and remaining parsley. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Peel and small dice the onion and carrots. Peel and mince the garlic. Drain and rinse the beans. Remove and discard the kale stems; thinly slice the leaves. 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 2 teaspoons of olive oil on medium until hot. Add the onion and garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add the carrots; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the carrots have softened.

Start the soup:
Make the broth:
3 Make the broth:

To the pot of vegetables, add the beans, diced tomatoes, kale, demi-glace, 3 cups of water and as much of the crushed red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Heat to boiling on medium-high. Once boiling, reduce the heat to medium and simmer, stirring occasionally, 6 to 8 minutes, or until the liquid is slightly reduced in volume.

4 Finish the soup:

Add the bread and half the parsley to the pot of soup; season with salt and pepper. Simmer, without stirring, 5 to 7 minutes, or until the soup has thickened; season with salt and pepper to taste.

Cook & peel the eggs:
5 Cook & peel the eggs:

While the soup simmers, carefully add the eggs to the small 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 bowl with enough cold water to cover the eggs. When cool enough to handle, carefully peel the cooked eggs.

6 Serve your dish:

Divide the finished soup between 2 bowls. Top each with a peeled egg. Garnish with the cheese and remaining parsley. Enjoy!

Serve your dish:
Browse Steps
1 of 6