Tuscan Ribollita Soup

 

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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

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