Ribollita Soup
Play Video
Ingredients
- 2 carrots chopped
- 2 stalks celery chopped
- 1 medium onion, chopped
- 4 cloves garlic chopped
- 1 15-oz can diced or crushed tomatoes with juice
- 1⁄2 tsp crushed red pepper flakes
- 1.5 cups canned cannelloni beans, drained and rinsed (no-sodium)
- 6 cups water
- 4 cups/one bunch Dino/ lacinato kale large stem striped and rough cut into 1 inch squares
- 2-3 fresh rosemary sprigs
- 2-3 fresh thyme sprigs
- Salt and black pepper to taste
- Zest of one lemon
- Chopped kalamata olives
Method
Shot List Suggestions
- Large pot heating
- Sautéing vegetables, adding water a little at a time
- Add garlic
- Add tomatoes, pepper flakes, water, and beans, bring to boil, simmer
- Use a submersion wand blender in the pot and blend just enough to thicken the broth.
- Add kale and herbs, bring back to a boil, then reduce heat to simmer.
- Season with salt, pepper.
- Serve in a bowl and top with lemon zest and chopped olives, crusty bread on the side.
Directions
- Heat a large pot over medium heat.
- Add carrots, celery, onions, and stir. No oil needed, add water 1-2 tablespoons at a time if needed to prevent sticking.
- Cook for 5-7 minutes, then add garlic and cook for 2 more minutes, stirring regularly.
- Add tomatoes, pepper flakes, water, and beans, bring to boil. Lower heat and simmer 20 minutes
- Use a submersion wand blender in the pot and blend just enough to thicken the broth
- Add kale and herbs, bring back to a boil, then reduce heat and simmer for 15 minutes.
- Season with salt, pepper.
- Serve in a bowl and top with lemon zest and chopped olives, crusty bread on the side.
- SERVING SIZE:
- 3 - 4
- PREPERATION TIME:
- 40 mins
- RECIPE FEATURES:
- Vegetarian
Nutritional Information
Calories: 210
Fat: 3.9g
Cholesterol: 5mg
Sodium: 600 mg
Carbohydrate: 38.4g
Fiber: 8.9g
Sugars: 15g
Protein: 9.9g
