$4.95 Flat Rate Shipping. FREE shipping when you spend $50 or more! *Available online and continental US only*
$4.95 Flat Rate Shipping. FREE shipping when you spend $50 or more! *Available online and continental US only*
Soups
6
5 minutes
30 minutes
Olivelle
This hearty vegetable bread soup is the perfect winter meal for days when you need something hot to warm you up. Packed with vegetables, beans, and bread this is truly a meal in one pot. The best part is this soup makes even better leftovers or make a large batch to freeze and store in an airtight container for 6-8 months.
Want to buy all of the Olivelle Ingredients for this Recipe? Buy the Recipe Kit here>>
1 Shallot, diced
3 Celery Stalks, chopped
2 Medium Carrots
3 Cloves Garlic
3 Tomatoes, chopped
1 Head Kale, chopped
8 Cups Chicken Stock
2 14.5oz Cans Northern White Beans
1/2 Load Pain le Vain (about 3 cups)
1/2 cup Parmesan, finely grated
In a large dutch oven over medium high heat add olive oil. Once hot add shallot, celery, and carrots. Cook until softened about 8 minutes then add garlic and cook for 1 minute. Add White Truffle Balsamic Vinegar and cook 1 more minute.
Add into pot tomatoes, kale, chicken stock, and Wild Garlic. Bring to a boil then reduce heat to medium-low.
Add beans and salt to soup and stir. Tear bread into large chunks and add to soup. Cook until bread breaks down, about 20 minutes. Add cheese and cook for another 5 minutes.
Serve immediately.
Swap out the chicken broth for vegetable broth to easily make this dish fully vegetarian!
Comments will be approved before showing up.
Never miss a recipe again! Sign up today and you will be the first to receive new Olivelle recipes in your inbox.
Be the first to learn about hot new products, inspirational recipes, and tasty deals!
Sign up today for inspirational recipes, hot new products, and tasty deals!
