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, beautiful, soft-boiled egg.

Ingredients 1 14.5-Oz. Can Cannellini Beans 4 Cloves Garlic 2 Farm Eggs 1 Bunch Parsley 1 Carrot 1 Yellow Onion 1 Mini Sourdough Boule ½ Bunch Lacinato Kale 1 14.5-Oz. Can Diced Tomatoes 3 Tablespoons Vegetable Demi-Glace ⅛ Teaspoon Crushed Red Pepper Flakes ½ Cup Grated Parmesan Cheese

Makes 2 Servings About 595 Calories Per Serving

www.blueapron.com Recipe #333 Instructions

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 hot. to boiling on high. Remove the eggs from the refrigerator to bring Add the onion and garlic and cook 2 to 3 minutes, or until soft- to room temperature. Open, rinse and drain the beans. Peel and ened. Add the carrots and season with salt and pepper. Cook the slice the garlic. Remove the parsley leaves from the stems and mixture 2 to 4 minutes, or until the carrots have softened. roughly chop. Peel and small dice the onion and carrot. Cut the bread into bite-sized cubes. Cut out and discard the stems of the kale then thinly slice the leaves.

Start the soup: Add the bread to the soup: Add the cannellini beans, diced tomatoes, kale, vegetable Stir the bread cubes and half of both the parsley and Parmesan demi-glace and as much of the crushed red pepper flakes as cheese (save the rest for garnish) into the soup. Continue to cook, you’d like, depending on how spicy you’d like the dish to be. Stir without stirring, for another 5 to 7 minutes, or until the soup has in 3 cups of water and season with a little salt and pepper. In- thickened. Season with salt and pepper to taste. crease 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 and the soup is fragrant.

Soft-boil the eggs: Plate your dish: While the soup is simmering, gently place the eggs in the small Divide the soup between 2 bowls and place 1 soft-boiled egg in pot of boiling water and cook for exactly 5 minutes. Drain the eggs the middle of each bowl. Garnish with the remaining Parmesan and run them under cold water for 30 seconds to stop the cooking cheese and parsley. Enjoy! process. 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).