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Name: Ribollita (Tuscan Stew)
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 3 tablespoon olive oil; 1 onion small chopped; 1 carrot chopped; 1 celery stalk chopped; 3 garlic cloves minced; 3/4 teaspoon salt; 1/2 teaspoon Black pepper; 2 cups no salt added cannellini beans rinsed and drained; 1 15 ounce whole canned tomatoes no salt added; 4 cup low sodium vegetable stock; 1 fresh rosemary sprig; 1 fresh thyme sprig; 1 pound kale chopped; 4 slices whole grain bread toasted

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INGREDIENTS

3 tablespoon olive oil
1 onion small ; chopped
1 carrot ; chopped
1 celery stalk ; chopped
3 garlic cloves ; minced
3/4 teaspoon salt
1/2 teaspoon Black pepper
2 cups no salt added cannellini beans ; rinsed and drained
1 15 ounce whole canned tomatoes no salt added
4 cup low sodium vegetable stock
1 fresh rosemary sprig
1 fresh thyme sprig
1 pound kale ; chopped
4 slices whole grain bread ; toasted

Servings

INSTRUCTIONS

1. Heat oil in a large pot over medium heat. Add onion, carrot, celery, and garlic; sprinkle with salt and pepper and cook, stirring occasionally until vegetables are soft, about 5-10 minutes.

2. Add beans, tomatoes, stock, rosemary, and thyme. Bring to a boil, then reduce heat so soup bubbles steadily. Cover and cook, stirring once or twice to break up tomatoes until flavors meld, 15 to 20 minutes.

3. Increase heat to medium high. Add kale and cook, stirring occasionally until kale is tender and soup is hot again, 3 to 5 minutes. Remove herb springs if you like. Put 1 slice of bread on the bottom of the bowl; ladle soup on top.

NOTES

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Ribollita (Tuscan Stew)

3 tablespoon olive oil
1 onion small chopped
1 carrot chopped
1 celery stalk chopped
3 garlic cloves minced
3/4 teaspoon salt
1/2 teaspoon Black pepper
2 cups no salt added cannellini beans rinsed and drained
1 15 ounce whole canned tomatoes no salt added
4 cup low sodium vegetable stock
1 fresh rosemary sprig
1 fresh thyme sprig
1 pound kale chopped
4 slices whole grain bread toasted

1. Heat oil in a large pot over medium heat. Add onion, carrot, celery, and garlic; sprinkle with salt and pepper and cook, stirring occasionally until vegetables are soft, about 5-10 minutes.

2.  Add beans, tomatoes, stock, rosemary, and thyme. Bring to a boil, then reduce heat so soup bubbles steadily. Cover and cook, stirring once or twice to break up tomatoes until flavors meld, 15 to 20 minutes.

3. Increase heat to medium high. Add kale and cook, stirring occasionally until kale is tender and soup is hot again, 3 to 5 minutes. Remove herb springs if you like.  Put 1 slice of bread on the bottom of the bowl; ladle soup on top.

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Nutrition

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Serving Size: 1 Serving (173g)
Recipe Makes: 4 Servings

Calories: 161
Calories from Fat: 39 (24%)

Amt Per Serving		% DV

	Total Fat 4.3g	6 %
	Saturated Fat 0.7g	3 %
	Monounsaturated Fat 2.4g
	Polyunsanturated Fat 0.9g
Cholesterol 0mg		0 %
Sodium 204.9mg		7 %
Potassium 667.7mg		18 %
Total Carbohydrate 25.8g		8 %
	Dietary Fiber 4.9g	20 %
	Sugars, other 20.9g
Protein 7.8g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 161

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