Recipes: Tuscan Vegetable and Bread Soup

• Prep Time:30 minutes
• Cook Time:45 minutes
• Serves:8

 

Tagged:
cannellini, healthy, italian, recipe, ribollita, soup, tuscan, vegetable,

Hearty Italian ribollita pairs the fresh & healthy flavor of Italian vegetables with rich chicken broth, cannellini beans, fresh herbs, rustic bread and Parmesan cheese for a satisfying one-dish meal.

Why Try? This is a soup good enough to serve at dinnertime...great for a cold winter day.

 

Foodie Byte

This soup has a rich, thick consistency. When reheating, add extra chicken broth as needed to adjust thickness.

Ingredients

3 (15.5-oz.) cans cannellini beans
4 cups cubed sourdough bread, stale

3/4 cups olive oil
2 cups chopped yellow onions (2 medium onions)
1 cup chopped carrots
1 cup chopped celery
3 tablespoons minced garlic
1 tablespoon kosher salt
2 tablespoons black pepper
1/4 teaspoon crushed red pepper flakes
1 (28-oz.) can crushed tomatoes
1 (14.5-oz.) can diced tomatoes in juice
4 cups chopped kale (1 bunch)
4 cups chopped green cabbage
1/2 cup chopped fresh basil
2 cups diced red skinned potatoes
6 cups chicken broth
1/2 cup grated Parmesan cheese

Preparation

Heat oil in heavy soup pot over medium heat. Add onion, carrots, and celery and cook 5 to 7 minutes, or until tender. Add garlic; cook 2 to 3 minutes, stirring frequently.
Add salt, pepper, red pepper flakes, crushed tomatoes, diced tomatoes, kale, cabbage, and basil. Cook over medium heat, stirring occasionally, for 7 to 10 minutes.
Puree 1 can of beans (with liquid) in food processor until smooth.
Add pureed beans, 2 remaining cans of beans (with liquid), potatoes, and chicken broth to soup pot. Simmer over medium heat for 20 to 30 minutes or until potatoes are tender.
Add bread to soup and simmer over low heat for 10 minutes.
Serve soup in large bowls and top evenly with Parmesan cheese.

Nutritional Information

Calories 555, Carbohydrates 70g, Cholesterol 4mg, Fat 24g, Fat Calories 212, Fiber 15g, Protein 20g, Saturated Fat 4g, Sodium 2307mg. Daily Values: Calcium 307.47mg 31%, Phos 190.54mg 19%, Copper 0.52mg 26%, Zinc 1.27mg 8%, Panto 0.8mg 8%, Biotin 2.72mcg 907%, Iodine 1.86mcg 1%, Magnesium 72.82mg 18%, Iron 6.5mg 36%, Vitamin B6 28%, Vitamin C 147%, Vitamin B12 2%, Vitamin D 0%, Vit E-a-Toco 11%, Vitamin A 183%. Percent Daily Values are based on a 2,000 calorie diet.

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