Ribollita

recipe
This traditional Italian soup is better made the day before and reheated.

Yield:

8 servings (serving size: 1 1/2 cups soup and 3/4 teaspoon oil)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

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.

January 2005
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