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Tuscan Ribollita Soup with Lacinato Kale & Soft-Boiled Eggs

Blue Apron
  • 30 minutes
  • Serves 4

INGREDIENTS

1 1/2 cups

Cannellini beans

2

Carrots

2

stalks Celery

4 cloves

Garlic

1

bunch Lacinato kale

1

bunch Parsley

1

Red onion

1

Can Tomatoes

4

Farm eggs

1

Sourdough bread boule

1/3 cup

Parmesan cheese, Grated