Ribollita, a traditional hearty Tuscan soup, typically uses day-old bread to add body and thicken the broth.
This ribollita recipe uses a bean mash, which keeps the soup gluten-free and adds fiber.
Garnish with extra-virgin olive oil or pepper and grated Parmesan.
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.
Season with 1/8 teaspoon pepper.
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.
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.
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.
Repeat until no grit remains.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
