Real Recipes From Real Home Cooks ®
Ribollita Soup
"Ribollita, a traditional hearty Tuscan soup, typically uses day-old bread to add body and thicken the broth. This ribollita recipe uses a bean mash, which keeps the soup gluten-free and adds fiber. Garnish with extra-virgin olive oil or pepper and grated Parmesan...."
INGREDIENTS
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1 14-ounce can whole peeled plum tomatoes
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2 15-ounce cans cannellini beans, rinsed, divided
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3 tablespoons extra-virgin olive oil, divided
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1 medium leek, halved lengthwise and sliced (see Tip), white and light green parts only
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1/4 cup thinly sliced garlic
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1/2 teaspoon freshly ground pepper, divided
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1 cup diced carrots
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1 cup diced celery
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1 cup diced zucchini
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1/4 teaspoon salt, divided
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1 bunch kale or Swiss chard, trimmed and cut into 2-inch-wide slices
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1/4 head Savoy or green cabbage, cut into 1-inch cubes
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2 cups diced russet potatoes
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3 cups vegetable broth
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2 cups water
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1/2 teaspoon dried thyme
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1 bay leaf
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⅛ teaspoon celery seed
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Crushed red pepper to taste
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