Tuscan Ribollita Soup with Soft-Boiled Farm Eggs & Lacinato Kale

This rustic Tuscan soup has its origins in the Middle Ages, when feudal servants would gather day-old bread from their lords’ banquet tables and use it to thicken their own potages. Since then, the dish has evolved from peasant food to high-end Italian cuisine, but the ingredients haven’t changed much. We’re using fresh bread and Lacinato kale (a traditional Tuscan variety) to keep the authenticity of this dish, but we’ve added a special treat. You’ll top this soup with a velvety soft-boiled egg.

Ingredients 2 Farm Eggs 1 15-Ounce Can Cannellini Beans 1 15-Ounce Can Diced Tomatoes 1 Mini Sourdough Bread Boule 4 Cloves Garlic 1 Bunch Lacinato Kale 1 Carrot 1 Yellow Onion 1 Bunch Parsley Knick Knacks 3 Tablespoons Vegetable Demi-Glace ½ Cup Grated Parmesan Cheese ⅛ Teaspoon Crushed Red Pepper Flakes Makes 2 Servings About 595 Calories Per Serving Cooking Time: 25 to 35 minutes

For cooking tips & tablet view, visit blueapron.com/recipes/333 Recipe #333 Instructions For cooking tips & tablet view, visit blueapron.com/recipes/333 1 2

Prepare the ingredients: Cook the aromatics: Wash and dry the fresh produce. Heat a small pot of salted water In a medium pot, heat 2 teaspoons of olive oil on medium until to boiling on high. Remove the eggs from the refrigerator to bring hot. Add the onion and garlic and cook 2 to 3 minutes, or until to room temperature. Rinse and drain the beans. Peel and mince softened. Add the carrots and season with salt and pepper. Cook the garlic. Pick the parsley leaves off the stems; discard the stems 2 to 4 minutes, or until the carrots have softened. and roughly chop the leaves. Peel and small dice the onion and carrot. Cut the bread boule into bite-sized cubes. Cut out and discard the stems of the kale; thinly slice the leaves. 3 4

Start the soup: Add the bread to the soup: To the pot of aromatics, add the cannellini beans, diced Stir the bread cubes and half of both the parsley and Parmesan tomatoes, kale, vegetable demi-glace and as much of the cheese (save the rest for garnish) into the soup. Cook, without crushed red pepper flakes as you’d like, depending on how spicy stirring, 5 to 7 minutes, or until the soup has thickened. Season you’d like the dish to be. Stir in 3 cups of water; season with salt with salt and pepper to taste. and pepper. Increase the heat to medium-high and bring the soup to a boil. Once the soup starts to boil, reduce the heat to medium and simmer 6 to 8 minutes, or until the flavors have melded.

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Soft-boil the eggs: Plate your dish: While the soup simmers, gently place the eggs in the small pot of Divide the soup between 2 bowls and place 1 soft-boiled egg boiling water and cook for exactly 5 minutes. Drain the eggs and in the middle of each. Garnish with the remaining parsley and run under cold water for 30 seconds to stop the cooking process. Parmesan cheese. Enjoy! In a small bowl, cover the eggs with cold water. When cool enough to handle, carefully peel the eggs and set aside. (Be very delicate, as the yolks are fragile).