Ribollita
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 cups cannellini (or any white bean), drained and rinsed1/8 cup extra-virgin olive oil1 tablespoon fresh garlic, chopped1 tablespoon fresh rosemary, chopped1 large onion, chopped1 carrot, peeled and chopped1 large Yukon gold potato, diced2 celery ribs, chopped1 bunch kale, chopped roughly1 cup fresh tomatoes, chopped2 cups vegetable stock3 slices day-old, crusty white country breadGrated Parmigiano-Reggiano (optional - not included in calories)
Mash one-cup cannellini beans in a bowl with the back of a fork until smooth. Set aside.
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.
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.
Nutritional Info Amount Per Serving
- Calories: 338.3
- Total Fat: 8.5 g
- Cholesterol: 0.0 mg
- Sodium: 249.1 mg
- Total Carbs: 54.7 g
- Dietary Fiber: 9.9 g
- Protein: 13.4 g
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