RibollitaSubmitted by: JONE7007
IntroductionThis soup is easy to make from leftovers. Make it with whatever light-colored beans you have on hand. Adapted from Runners World to be lower fat and lower calories. This soup is easy to make from leftovers. Make it with whatever light-colored beans you have on hand. Adapted from Runners World to be lower fat and lower calories.
2 cups cannellini (or any white bean), drained and rinsed
1/8 cup extra-virgin olive oil
1 tablespoon fresh garlic, chopped
1 tablespoon fresh rosemary, chopped
1 large onion, chopped
1 carrot, peeled and chopped
1 large Yukon gold potato, diced
2 celery ribs, chopped
1 bunch kale, chopped roughly
1 cup fresh tomatoes, chopped
2 cups vegetable stock
3 slices day-old, crusty white country bread
Grated Parmigiano-Reggiano (optional - not included in calories)
Gently cook garlic, rosemary, onions, celery, carrot, and kale in the olive oil for about 20 minutes in a heavy-bottomed soup pot, stirring occasionally. Add both mashed and whole cannellini beans, chicken stock, potato, and tomatoes.
Simmer gently for at least one hour. Add bread and simmer until it's completely dissolved into the soup. Taste.
Adjust seasoning with salt and pepper.
Serve (preferably the next day), drizzled with olive oil and Parmesan. Makes four generous servings.
Number of Servings: 4
Recipe submitted by SparkPeople user JONE7007.