Ribollita with White Beans and Kale
Ribollita is a rustic Italia soup that, like most soups, tastes even better when reheated and served the next day, as the flavors are allowed to develop even more- hence the name ribollita, which means "reboiled." Traditional ribollita contains Parmesan and chunks of crust Italian bread, but this cleaner, more modern version skips the cheese and bread in favor os superstars kale and cabbage. This soup is delicious no matter when you enjoy it, but if you have time, try to prepare it a day before you plan to serve it so it's truly a ribollita, a "reboiled" peasant soup.
- 1 large red onion chopped
- 4 garlic cloves minced
- 2 carrots chopped
- 6 cups Light Vegetable Broth* or no-salt added vegetable broth
- 2 celery ribs chopped
- 2 russet potatoes diced
- 1 head savoy cabbage** chopped
- 1 bunch tuscan kale chopped
- 1 (28-ounce) BPA-free can (or Tetra Pak salt-free ) diced tomatoes undrained
- 3 cups cooked or 2 (15-ounce) BPA-free cans or Tetra Paks salt-free cannellini beans, drained and rinsed
- 1/4-1/2 teaspoon red pepper flakes
- 1 sprig rosemary
- 1 bay leaf
- 3 tablespoons nutritional yeast
- Heat 1/4 cup of water in a large pot over medium heat. Add the onion, garlic, and carrots.
- Cover and cook. Stirring occasionally, until the vegetables have softened, about 5 minutes.
- Add the Light Vegetable Broth, celery, potatoes, cabbage, kale, tomatoes, beans, red pepper flakes, rosemary sprig, and bay leaf.
- Bring to a boil, then lower the heat to a simmer, and continue to cook until the vegetables are very soft, about 45 minutes.
- Remove and discard the rosemary sprig and bay leaf, and stir in the nutritional yeast. Serve hot.
*Light Vegetable Broth recipe here. **If you can't find savoy cabbage at your grocery store, feel free to swap in another kind of cabbage such as green or purple cabbage.