Name: Ribollita Soup
Cook time: 60 min
Total time: 75 min
Ingredients: 1 (14 ounce) can whole peeled plum tomatoes; 2 (15 ounce) cans cannellini beans, rinsed, divided; 3 tablespoons extra-virgin olive oil, divided; 1 medium leek, halved lengthwise and sliced (see Tip), white and light green parts only; 0.25 cup thinly sliced garlic; 0.5 teaspoon freshly ground pepper, divided; 1 cup diced carrots; 1 cup diced celery; 1 cup diced zucchini; 0.25 teaspoon salt, divided; 1 bunch kale or Swiss chard, trimmed and cut into 2-inch-wide slices; 0.25 head Savoy or green cabbage, cut into 1-inch cubes; 2 cups diced russet potatoes; 3 cups vegetable broth; 2 cups water; 0.5 teaspoon dried thyme; 1 bay leaf; 0.125 teaspoon celery seed; Crushed red pepper to taste

Cook Time:

1 hrs

Additional Time:

15 mins

Total Time:

1 hrs 15 mins

Servings:

8

Yield:

8 servings, about 1 3/4 cups each

Nutrition Profile:

Gluten-Free Healthy Immunity High Fiber Low Added Sugars Low-Calorie Vegan Vegetarian

Jump to Nutrition Facts

Ingredients

1 (14 ounce) can whole peeled plum tomatoes
2 (15 ounce) cans cannellini beans, rinsed, divided
3 tablespoons extra-virgin olive oil, divided
1 medium leek, halved lengthwise and sliced (see Tip), white and light green parts only
¼ cup thinly sliced garlic
½ teaspoon freshly ground pepper, divided
1 cup diced carrots
1 cup diced celery
1 cup diced zucchini
¼ teaspoon salt, divided
1 bunch kale or Swiss chard, trimmed and cut into 2-inch-wide slices
¼ head Savoy or green cabbage, cut into 1-inch cubes
2 cups diced russet potatoes
3 cups vegetable broth
2 cups water
½ teaspoon dried thyme
1 bay leaf
⅛ teaspoon celery seed
Crushed red pepper to taste

Directions

Drain canned tomatoes, reserving the liquid. Dice the tomatoes. Using a potato masher, mash half the beans into a paste (add a bit of broth, if desired, to make mashing the beans easier). Set the tomatoes and beans aside.
Heat 2 tablespoons oil in a Dutch oven over medium heat. Add leek and garlic; cook, stirring, until translucent and tender, 2 to 3 minutes. Do not brown. Season with 1/8 teaspoon pepper. Stir in carrots, celery and zucchini and the remaining 1 tablespoon oil; cook, stirring, until nearly tender, 3 to 5 minutes. Season with 1/8 teaspoon each salt and pepper.
When the carrots and celery are nearly tender, stir in kale (or chard) and cabbage. Cover and cook, stirring occasionally, until wilted, 4 to 6 minutes. Add potatoes, broth, water, the diced tomatoes and juice, the bean puree and whole beans, thyme and bay leaf. Bring to a simmer over medium heat. Season with celery seed, crushed red pepper and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt. Cover and cook, stirring occasionally and reducing the heat as necessary to maintain a gentle simmer, until all the vegetables are tender, 15 to 20 minutes.

Tips

Tip: To clean leeks, trim and discard green tops and white roots. Split leeks lengthwise and place in plenty of water. Swish the leeks in the water to release any sand or soil. Drain. Repeat until no grit remains.

Nutrition Facts (per serving)

211	Calories
6g	Fat
32g	Carbs
8g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 211
% Daily Value *
Total Carbohydrate 32g	12%
Dietary Fiber 8g	29%
Total Sugars 6g
Protein 8g	17%
Total Fat 6g	8%
Saturated Fat 1g	4%
Vitamin A 5382IU	108%
Vitamin C 53mg	59%
Folate 73mcg	18%
Sodium 505mg	22%
Calcium 113mg	9%
Iron 3mg	16%
Magnesium 82mg	19%
Potassium 669mg	14%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.