A variation on a classic ribollita - the thick, hearty Italian soup typically made with winter vegetables, beans, bread and cheese - is full of summer vegetables like tomatoes, squash and green beans. Instead of putting the bread in the soup, she serves it alongside and drizzles the vegetable soup with a quick, smoky and delicious paprika-fennel oil.
1. In a medium enameled cast-iron casserole or Dutch oven, heat 1/4 cup of the olive oil. Add the yellow squash, onion and garlic and cook over moderately high heat, stirring frequently, until the vegetables are lightly browned, about 5 minutes. Add the tomato paste, water, chopped tomatoes and green beans and season with salt and pepper. Cover and cook over moderately low heat, stirring occasionally, until the vegetables are softened, about 12 minutes. Add the Swiss chard, cover and cook for 5 minutes, until the chard is completely wilted.
2. In a small skillet, heat the remaining 2 tablespoons of olive oil with the paprika and fennel seeds over moderate heat until sizzling, about 2 minutes. Ladle the ribollita into shallow bowls, drizzle with the paprika-fennel oil and serve at once with the toasted Italian bread.
Pairing Suggestion Light, berry-inflected ros?: 2006 Bieler P?re et Fils.
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Serving Size: 1 Serving (440g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 75 | ||
Calories from Fat: 6 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 172.6mg | 6 % | |
Potassium 977.1mg | 26 % | |
Total Carbohydrate 16g | 5 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 11.2g | ||
Protein 4.4g | 6 % | |
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. |
Calories per serving: 75
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