Real Recipes From Real Home Cooks ®

Ribollita Soup

Ribollita Soup was pinched from <a href="http://www.eatingwell.com/recipe/250441/ribollita-soup/" target="_blank" rel="noopener">www.eatingwell.com.</a>

"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
1 14-ounce can whole peeled plum tomatoes
2 15-ounce cans cannellini beans, rinsed, divided
3 tablespoons extra-virgin olive oil, divided
1 medium leek, halved lengthwise and sliced (see Tip), white and light green parts only
1/4 cup thinly sliced garlic
1/2 teaspoon freshly ground pepper, divided
1 cup diced carrots
1 cup diced celery
1 cup diced zucchini
1/4 teaspoon salt, divided
1 bunch kale or Swiss chard, trimmed and cut into 2-inch-wide slices
1/4 head Savoy or green cabbage, cut into 1-inch cubes
2 cups diced russet potatoes
3 cups vegetable broth
2 cups water
1/2 teaspoon dried thyme
1 bay leaf
⅛ teaspoon celery seed
Crushed red pepper to taste
Go To Recipe
review
ADVERTISEMENT