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Tuscan Ribollita Soup

Ribollita Soup is a Tuscan soup that is the ultimate comfort food and is perfect for any winters day, packed with vegetables this hearty soup is great for lunch, dinner or a snack to warm your up.

Ribollita Soup  has it all beans, greens, whole grains, and it’s loaded with carrots, onions, garlic, and tomatoes.  Not one ingredient that doesn’t lend a nutritional power punch.  And the texture is divine–creamy, rich, stomach-and-soul-satisfying.

Ingredients

  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 rib celery, preferably with leaves, chopped
  • 1 tbsp extra-virgin olive oil
  • 1 can (28 oz) whole tomatoes, cut up
  • 3 cups reduced-sodium vegetable broth
    • herb bundle: 2 sprigs rosemary, 1 sprig of sage, a few sprigs of thyme, 2 fresh bay leaves
    • freshly ground black pepper
    • 1 bunch of Tuscan kale
    • 1 can (10 oz) cannellini beans, rinsed and drained
    • 2 large slices peasant bread, cut into chunks
    • freshly shaved Parmigiano-Reggiano cheese

      Directions

      Sauté the onion, carrot, celery in the in a large dutch oven or soup pot, over low heat, covered, stirring occasionally, until soft – about 7 minutes.

      Add tomatoes (with juice), broth and herb bundle and bring to a boil.

      Reduce to a simmer and cook, partially covered, until the vegetables begin to become tender – about 15 minutes.

      Season with pepper.

      Add the kale and simmer, covered, until kale is soft – about 15 minutes.

      Add the beans and bread and simmer on low until the bread starts to soften – about 5 minutes.

      Ribollita, which means “reboiled”

 

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