Healthy Vegan Tuscan Ribollita

A wonderful hearty veggie filled vegan soup version of Tuscan Ribollita that's easy to make! I decided to veganize this tasty dish and also make it bariatric friendly! It's got a great distinctive taste that warms your heart! Enjoy!

Ingredients

2 large carrots

1 whole red onion

4 garlic cloves

1 bunch of kale

2 cans cannellini beans rinsed and drained

16 oz vegetable stock

3 cups of water

2 or 3 cans of diced tomatoes

1 tbsp olive oil

1 tbsp fennel seeds

Salt

Pepper

Chili flakes (season to how spicy you want it)

Ciabatta bread or bread of choice or not bread at all

Feeds 4-6 people

Prepare and Wash all produce

Peel and dice carrots

Dice red onion

Mince or grate garlic cloves

Finely chop kale (stems and ribs removed)

In a large pot, add olive oil on low-medium heat, add carrots, garlic, onions, fennel seeds and chili flakes. Stir on occasion and until veggies are soft.

Once veggies are soft, add beans, tomatoes, vegetable stock, 3 cups of water to the pot and season with salt and pepper. Bring the heat to medium-high until it boils. Once it boils, lower the heat and let simmer 20 minutes. Stir occasionally.

Add the kale to the pot, stir and let simmer 3-10 minutes until soft.

Feel free to add ciabatta or bread if choice to the soup. I didn’t add bread but I offered parmesan whips to guests that were not vegan and they really enjoyed the whips in the soup! (Whips are a high protein low carb healthy cheese snack that can be found at most grocery stores )

Take off the heat and serve! But be careful it’s hot! Season with salt and pepper to taste!