Tuscan Ribollita Soup

 

Ingredients

• 2 Farm Eggs
• 1 1/2 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

Knick Knacks

• 3 Tablespoon Vegetable Demi-Glace
• 1/2 Cup Grated Parmesan Cheese
• 1/8 Teaspoon Crushed Red Pepper Flakes

Makes 2 servings

About 650 Calories Per serving

Prep Time: 10 min | Cook Time: 20 to 30 min