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Ribollita

By Lisa Shanken
August 21, 2015

Ribollita

Print Recipe Pin Recipe
Course Dinner

Ingredients
  

  • 1 cup Dried White Cannellini Beans
  • 1 cup Dried Red Kidney Beans
  • 1 Bay Leaf
  • 2 tbsp Extra virgin olive oil
  • 1 yellow onion chopped
  • 1 Large Carrot chopped
  • 1 Large Celery Stalk chopped
  • 1 tbsp garlic chopped (about 3 cloves)
  • 1 cup Savoy Cabbage coarsely chopped
  • 1 cup collard greens coarsely chopped
  • 1 cup kale coarsely chopped
  • 2 cups Whole Grain Hearty Bread cut in bite-size pieces
  • 3 cups vegetable broth
  • 2 cups Canned Whole Plum Tomatoes in Puree chopped (or use cooking shears to cut tomatoes into small pieces while still in can-avoids potential mess of chopping these)
  • pinch red pepper flakes optional
  • 1/2 tsp salt plus more to taste
  • 1/2 tsp Fresh Black Pepper
  • 3 tbsp Fresh Basil chopped
  • 2 tbsp fresh parsley chopped

Instructions
 

  • Soak beans in large bowl of cold water, covered, for 6 hours in refrigerator.
  • Once soaked, drain beans and place them in large pot with bay leaf, salt and 6 cups of water.
  • Bring to a boil, and then simmer on low heat uncovered for approximately 1 hour.
  • Let beans cool once soft.
  • In the interim, heat olive oil is large soup pot.
  • Add onions and garlic, and sauté about 3 minutes then add carrots and celery, and continue to sauté until carrots become tender.
  • Add tomatoes in puree, cabbage, kale, and collards, and cook on medium heat about 10 minutes.
  • Drain beans but keep some of their liquid.
  • Using food processor or hand held blender, puree about ½ cup of mixed beans with some of their cooking liquid.
  • Add pureed beans as well as remaining beans to soup pout, plus vegetable broth and bring all of it to a boil.
  • Once boiling, reduce heat and simmer 30 more minutes. For last 5 minutes of cooking, add bread, basil, and parsley. Can serve with parmesan cheese.
  • This soup freezes well and is a hearty meal in itself, so feel free to double the recipe and have 2 meals out of it.

Notes

Tried this recipe?Let us know how it was!
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Lisa Shanken

My passion is to help you live your healthiest and most harmonious life, but in a way that’s realistic and practical for you as a unique individual on this planet. My philosophy is all about “balance,” never a diet since a diet is not sustainable for life, aka Kill The Diet.

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