- 3 tablespoons extravirgin olive oil, divided
- 1 (10-ounce) package frozen seasoning blend with onion, celery, red and green bell pepper, and parsley (such as McKenzie's)
- 2 teaspoons bottled minced roasted garlic
- 1 (19-ounce) can cannellini beans or other white beans, rinsed, drained, and divided
- 7 cups thinly sliced fresh kale (about 13 ounces)
- 2 tablespoons sun-dried tomato paste or regular tomato paste
- 1 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (32-ounce) container fat-free, less-sodium chicken broth
- 1 (14.5-ounce) can diced tomatoes, undrained
- 8 (1-ounce) slices Italian bread (1/2 inch thick)
- calories 228
- fat 7 g
- satfat 1 g
- protein 8.5 g
- carbohydrate 33.2 g
- fiber 4.9 g
- iron 2.8 mg
- sodium 728 mg
- calcium 126 mg
How to Make It
Heat 5 teaspoons oil in a Dutch oven over medium heat. Add seasoning blend and garlic; sauté 5 minutes or until vegetables are very tender. Add 1 cup beans, kale, and next 6 ingredients; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes or until kale is tender, stirring occasionally.
While soup simmers, mash remaining beans in a small bowl using a potato masher.
Add mashed beans to soup; simmer 15 minutes or until slightly thick. Ladle soup into individual bowls; top with bread, and drizzle with remaining oil.
Note: If frozen seasoning blend is not available in your area, you may substitute 3/4 cup each of finely chopped onion, celery, and red or green bell pepper, plus 2 tablespoons minced fresh parsley; sauté 8 minutes or until tender.
Ribollita (ree-boh-LEE-tah), or "reboiled" soup, is traditionally made a day ahead and then reheated before it's served.