Yield
8 servings (serving size: 1 cup soup, 1 bread slice, and 1/2 teaspoon oil)

How to Make It

Step 1

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.

Step 2

While soup simmers, mash remaining beans in a small bowl using a potato masher.

Step 3

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.

Step 4

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.

Step 5

Ribollita (ree-boh-LEE-tah), or "reboiled" soup, is traditionally made a day ahead and then reheated before it's served.

Oxmoor House Healthy Eating Collection

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