Ribollita Soup

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.

From EatingWell: March/April 2012
Yield: 8 servings, about 1 3/4 cups each
Active Time: 1 hour
Total Time: 1 1/4 hours

Ingredients

  1. 1 14-ounce can whole peeled plum tomatoes
  2. 2 15-ounce cans cannellini beans, rinsed, divided
  3. 3 tablespoons extra-virgin olive oil, divided
  4. 1 medium leek, halved lengthwise and sliced (see Tip), white and light green parts only
  5. 1/4 cup thinly sliced garlic
  6. 1/2 teaspoon freshly ground pepper, divided
  7. 1 cup diced carrots
  8. 1 cup diced celery
  9. 1 cup diced zucchini
  10. 1/4 teaspoon salt, divided
  11. 1 bunch kale or Swiss chard, trimmed and cut into 2-inch-wide slices
  12. 1/4 head Savoy or green cabbage, cut into 1-inch cubes
  13. 2 cups diced russet potatoes
  14. 3 cups vegetable broth
  15. 2 cups water
  16. 1/2 teaspoon dried thyme
  17. 1 bay leaf
  18. 1/8 teaspoon celery seed
  19. Crushed red pepper to taste

Preparation

  1. Drain canned tomatoes, reserving the liquid. Dice the tomatoes. Using a potato masher, mash half the beans into a paste (add a bit of broth, if desired, to make mashing the beans easier). Set the tomatoes and beans aside.
  2. Heat 2 tablespoons oil in a Dutch oven over medium heat. Add leek and garlic; cook, stirring, until translucent and tender, 2 to 3 minutes. Do not brown. Season with 1/8 teaspoon pepper. Stir in carrots, celery and zucchini and the remaining 1 tablespoon oil; cook, stirring, until nearly tender, 3 to 5 minutes. Season with 1/8 teaspoon each salt and pepper.
  3. When the carrots and celery are nearly tender, stir in kale (or chard) and cabbage. Cover and cook, stirring occasionally, until wilted, 4 to 6 minutes. Add potatoes, broth, water, the diced tomatoes and juice, the bean puree and whole beans, thyme and bay leaf. Bring to a simmer over medium heat. Season with celery seed, crushed red pepper and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt. Cover and cook, stirring occasionally and reducing the heat as necessary to maintain a gentle simmer, until all the vegetables are tender, 15 to 20 minutes.

Tips & Notes

Nutrition

Nutrition Per Serving: 180 calories; 4 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 33 g carbohydrates; 8 g protein; 9 g fiber; 551 mg sodium; 512 mg potassium.

Nutrition Bonus: Vitamin A (133% daily value), Vitamin C (75% dv)

1 1/2 Carbohydrate Serving

Exchanges: 1 starch, 2 vegetable, 1 lean meat, 1 fat