Ribollita Soup

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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

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  1. Large pot heating
  2. Sautéing vegetables, adding water a little at a time
  3. Add garlic
  4. Add tomatoes, pepper flakes, water, and beans, bring to boil, simmer
  5. Use a submersion wand blender in the pot and blend just enough to thicken the broth.
  6. Add kale and herbs, bring back to a boil, then reduce heat to simmer.
  7. Season with salt, pepper.
  8. Serve in a bowl and top with lemon zest and chopped olives, crusty bread on the side.

Directions

  1. Heat a large pot over medium heat.
  2. Add carrots, celery, onions, and stir. No oil needed, add water 1-2 tablespoons at a time if needed to prevent sticking.
  3. Cook for 5-7 minutes, then add garlic and cook for 2 more minutes, stirring regularly.
  4. Add tomatoes, pepper flakes, water, and beans, bring to boil. Lower heat and simmer 20 minutes
  5. Use a submersion wand blender in the pot and blend just enough to thicken the broth
  6. Add kale and herbs, bring back to a boil, then reduce heat and simmer for 15 minutes.
  7. Season with salt, pepper.
  8. Serve in a bowl and top with lemon zest and chopped olives, crusty bread on the side.

Nutritional Information

Calories: 210
Fat: 3.9g
Cholesterol: 5mg
Sodium: 600 mg
Carbohydrate: 38.4g
Fiber: 8.9g
Sugars: 15g
Protein: 9.9g

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