ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Ribollita

Yield 8 servings (serving size: 1 1/2 cups soup and 3/4 teaspoon oil)
This traditional Italian soup is better made the day before and reheated.

Ingredients

  • 2 1/2 tablespoons extravirgin olive oil, divided
  • 1 cup sliced carrots
  • 1 cup chopped onion
  • 1/2 cup sliced celery
  • 1/2 teaspoon dried thyme
  • 4 garlic cloves, minced
  • 3 cups chopped Swiss chard
  • 3 cups chopped kale
  • 3 cups water
  • 3 cups fat-free, less-sodium chicken broth
  • 1/4 cup canned tomato puree
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 1 (14.5-ounce) can diced tomatoes
  • 1 (19-ounce) can cannellini beans, rinsed and drained
  • 12 ounces day-old Italian or French bread, torn into 1-inch pieces

Nutrition Information

  • calories 235
  • caloriesfromfat 14 %
  • fat 3.6 g
  • satfat 0.6 g
  • monofat 1.5 g
  • polyfat 1.2 g
  • protein 9.3 g
  • carbohydrate 41.9 g
  • fiber 6.6 g
  • cholesterol 0.0 mg
  • iron 3.5 mg
  • sodium 715 mg
  • calcium 126 mg

How to Make It

  1. Heat 1 1/2 teaspoons oil in a Dutch oven over medium heat. Add carrots and next 4 ingredients (through garlic); cook 5 minutes or until onion is tender, stirring frequently. Add chard and next 8 ingredients (through tomatoes); stir to combine. Bring to a boil; reduce heat, and simmer 45 minutes.

  2. Place 1/3 cup beans in a bowl; mash with a fork until smooth. Add mashed beans, remaining beans, and bread to soup; cook 5 minutes or until thoroughly heated. Ladle soup into bowls. Drizzle remaining 2 tablespoons oil evenly over soup.