Tuscan Ribollita Soup & Parmesan Crostinis

Tuscan Ribollita Soup Recipe

1. In a large pot or dutch oven (5.5 qt), over medium-low heat, add diced onion and garlic. Sweat for 2-3 minutes to soften. Then Add the carrots, celery, squash, fennel, and sweat for another 5 minutes.
2. Next, sprinkle on the spice mix and add vegetable stock. Simmer for 10-15 or until vegetables are easily pierced with a fork.
3. Add the tomato, kale, beans, and bean puree and simmer for 5-10 minutes.
4. Season to taste with salt and black pepper then remove from heat.

Parmesan Crostinis Recipe

1. Preheat the oven to 350ºF
2. Thaw the Euro-Bake French Baguette and slice it into 1.5-inch crostinis.
3. Heat the oil, butter, garlic, and thyme in a small pot.
4. Place the crostinis into a bowl and dress with the garlic butter. Sprinkle on the grated parmesan with tossing, season with salt and pepper.
5. Transfer to a lined baking sheet, bake for 5 mins, and flip.
6. Once flipped, grate the parmesan over the crostinis. Bake once more for 5 minutes.
7. Remove the baked crostinis and cool.