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Italian Butter Bean Stew with Croutons
2 or 4 Serving Dinner

Italian Butter Bean Stew

with Croutons

Tuscan ribollita is a rustic yet elegant white bean stew, packed with hearty leafy greens and crusty bread. Nutty parmesan and peppery olive oil give this soup a rich, earthy foundation. Italian herbs and a squeeze of fresh lemon add brightness to this high-protein bowl of cozy.

Tags: High-Protein Soy-Free Nut-Free High Fiber
Cook Time
2 Servings  |  40 min 4 Servings  |  50 min

Nutrition (per serving)

CALORIES
610
FAT
16g
CARBOHYDRATES
92g
PROTEIN
22g

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INGREDIENTS

  1. 4 oz cremini mushrooms, trimmed and thickly sliced
  2. 1 yellow onion, peeled and diced
  3. 1 carrot, peeled and diced
  4. 3 garlic cloves, peeled and minced
  5. 2 tbsp tomato powder
  6. 13.4 oz butter beans, rinsed and drained
  7. 4 tsp vegetable broth concentrate
  8. 1 tsp Italian seasoning
  9. 4 oz curly kale, destemmed and roughly chopped
  10. 1 lemon, half cut into wedges and half juiced
  11. 1 ciabatta bread, cut into 1/2-inch cubes
  12. 2 tbsp vegan parmesan
  13. 5 tsp olive oil*
  14. Salt*
  15. Pepper*
Allergens: wheat
Tools: Large pot, Medium nonstick skillet
Cook Time
2 Servings  |  40 min 4 Servings  |  50 min

Nutrition (per serving)

CALORIES
610
FAT
16g
CARBOHYDRATES
92g
PROTEIN
22g

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INSTRUCTIONS

1
Sauté the aromatics

Heat 1 tbsp olive oil in large pot over medium-high heat. Add mushrooms, onion, and carrot and cook, stirring often, until softened and beginning to brown, 5 to 7 minutes. Add garlic, tomato powder, and 3 tbsp water and cook until fragrant, about 1 minute. Season to taste with salt and pepper. (4-servings: use 2 tbsp olive oil, 6 tbsp water)

2
Finish the stew

Stir in beans, broth concentrate, just ½ tsp Italian seasoning, and 3 cups water. Bring to boil, cover, reduce heat to low, and simmer, stirring occasionally, for 15 to 20 minutes. Add kale, increase heat to medium, and cook until wilted, 5 to 7 minutes. Stir in lemon juice and season to taste with salt and pepper. (4-servings: use 1 tsp Italian seasoning, 6 cups water)

3
Crisp the croutons

Meanwhile, heat 2 tsp olive oil in medium nonstick skillet over medium heat. Add ciabatta and cook, stirring frequently, until ciabatta is golden brown and crispy, 5 to 7 minutes. Add just ½ tsp Italian seasoning and toss to coat. (4-servings: use 4 tsp olive oil, 1 tsp Italian seasoning)

4
Serve

Ladle bean stew into bowls and top with croutons. Sprinkle with parmesan and serve with lemon wedges. Tuck in!

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