Tuscan White Bean Soup (Ribollita)
A simple and hearty one pot meal to put a smile on anyone's face after a long day of holding down the hunger. The soup gets more flavorful after every reheat!
Equipment
- 1 large stockpot
Ingredients
- 3 C cooked white beans cannellini, pea, haricot, navy or any variation of white beans
- Blend 1 C white beans
- 1 yellow onion, small diced
- 4 celery stalks, small diced
- 2 carrots, small diced
- 2 C kale, stems removed and chopped
- 3 - 5 garlic cloves, minced
- 1 tbsp tomato paste
- 1 qt vegetable broth or chicken broth
- 2 bay leaves
- 1 tsp dried thyme
- ½ tsp dried oregano
- 2 tbsp olive oil
- Salt and pepper, to taste
Instructions
- Over medium heat, heat up olive oil. Saute onions, celery, carrots, and garlic.
- Once vegetables are slightly browned, add tomato paste and cook for a couple minutes stirring occasionally.
- Add in all remaining ingredients except for the kale. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes.
- Add kale and simmer for another 2 minutes.
- Remove from heat. Season and serve!
Nutrition
Calories: 160kcalCarbohydrates: 30gProtein: 10gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 698mgPotassium: 724mgFiber: 8gSugar: 4gVitamin A: 4604IUVitamin C: 11mgCalcium: 130mgIron: 4mg
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