Ribollita

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

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Nutritional Information

Amount per serving
  • Calories: 235
  • Calories from fat: 14%
  • Fat: 3.6g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 1.2g
  • Protein: 9.3g
  • Carbohydrate: 41.9g
  • Fiber: 6.6g
  • Cholesterol: 0.0mg
  • Iron: 3.5mg
  • Sodium: 715mg
  • Calcium: 126mg

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

  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.
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