Tuscan Vegetable and Bread Soup
Hearty Italian ribollita pairs the fresh and healthy flavor of Italian vegetables with rich chicken broth, cannellini beans, fresh herbs, rustic bread and Parmesan cheese for a satisfying one-dish meal.
Ingredients
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3/4 cups olive oil
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2 cups chopped yellow onions (2 medium onions)
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1 cup chopped carrots
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1 cup chopped celery
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3 tablespoons minced garlic
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1 tablespoon kosher salt
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2 tablespoons black pepper
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1/4 teaspoon crushed red pepper flakes
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1 (28-ounce) can crushed tomatoes
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1 (14.5-ounce) can diced tomatoes in juice
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4 cups chopped kale (1 bunch)
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4 cups chopped green cabbage
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1/2 cup chopped fresh basil
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3 (15.5-ounce) cans cannellini beans
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2 cups diced red skinned potatoes
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6 cups chicken broth
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4 cups cubed sourdough bread, stale
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1/2 cup grated Parmesan cheese
Directions
1.
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.
2.
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.
3.
Puree 1 can of beans (with liquid) in food processor until smooth.
4.
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.
5.
Add bread to soup and simmer over low heat for 10 minutes.
6.
Serve soup in large bowls and top evenly with Parmesan cheese.
Nutrition information
Calories 535, Total Fat 24.6 g, Saturated Fat 4.1 g, Cholesterol 4.4 mg, Sodium 1977.4 mg, Carbohydrate 64.2 g, Fiber 12.8 g, Protein 16.6 g, Sugar 6.0g, Daily Values: Calcium 30%, Iron 30%, Vitamin A 180%, Vitamin C 140%.
Percent Daily Values are based on a 2,000 calorie diet
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