Chickpea Ribollita Stew
with Parmesan Croutons
A modern twist on a classic Italian stew, ribollita! Traditionally, this stew is thickened with hearty bread, but in our signature version, we've added crispy golden croutons on top of each bowl! Soy sauce adds an unexpected umami kick to this bowl of goodness.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
370 mL
Chickpeas
1 unit
Ciabatta Roll
(Contains Gluten)
113 g
Mushrooms
56 g
Baby Spinach
113 g
Mirepoix
370 mL
Crushed Tomatoes with Garlic and Onion
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 tbsp
Italian Seasoning
1 tbsp
Soy Sauce
(Contains Soy, Wheat)
1 unit
Vegetable Broth Concentrate
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat your broiler to high. Wash and dry all produce. Thinly slice mushrooms. Roughly chop spinach. Cut ciabatta into 1/2-inch pieces.
Heat a large pot over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then mushrooms. Cook, stirring occasionally, until beginning to brown. 1-2 min. Add mirepoix and half the Italian Seasoning. Cook, stirring occasionally, until veggies are tender, 4-5 min.
Add chickpeas and their liquid, crushed tomatoes, broth concentrate, soy sauce and 1/2 cup water (dbl for 4 ppl). Bring to a boil over high heat. Reduce heat to medium and simmer until stew thickens slightly, 7-8 min. (NOTE: Add more water if you prefer a more soup-like consistency.) Add spinach and stir until wilted, 1-2 min. Season with salt and pepper.
While stew simmers, add ciabatta, remaining Italian Seasoning and 1 tbsp oil (dbl for 4 ppl) to a baking sheet, then toss to coat. Arrange in a single layer, then sprinkle half the Parmesan over top. Broil, in the middle of the oven, until golden, 4-6 min. (NOTE: Keep an eye on the croutons so they don't burn!)
Divide stew between bowls. Sprinkle with remaining Parmesan and top with croutons.
