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Tuscan Ribollita Soup with Soft-Boiled Eggs & Lacinato Kale

Blue Apron
  • minutes
  • Serves 2

INGREDIENTS

2

Farm Eggs

1 1/2 cups

Cannellini Beans

1

Can Diced Tomatoes

1

Mini Sourdough Bread Boule

4 cloves

Garlic

2

Carrots

1

bunch Lacinato Kale

1

Yellow Onion

1

large bunch Parsley

3

Tbsps Vegetable Demi-Glace

1/2 cup

Grated Parmesan Cheese

1/8 tsp

Crushed Red Pepper Flakes