Ribollita!

Despite the warmer autumn temperatures, I’ve continued to seek refuge in my kitchen. This time of the year speaks to rich bean and vegetable minestrones, chilis and one of my personal favorites, Pasta Fagiole. These are comforting soups to come home to after a long day in the office.

Recently, I revisited an old favorite, Ribolitta. A rich Italian stew made with Cavolo Nero (black kale), beans and vegetables, this fragrant soup is hearty goodness in a bowl. It’s one of the first recipes I ever made using kale and is a delicious way to include this health promoting vegetable for the sensitive palate. It stands up on it’s own as a filling meal or can be enjoyed with a salad.

rosemaryandgarlic

Give it a go and see what you think. Remember that the very best way to stay inspired for healthy eating is to create variety by exploring dishes that continue to appeal to your preferences. Boredom and monotony are the saboteurs of a healthy lifestyle, so create inspiration by making something new once a week. You’ll not regret it!

Ingredients

  • 1 large shallot, minced
  • 6 cloves garlic, minced
  • 1 large carrot, sliced
  • 1 large celery stalk sliced thin
  • 1 14oz carton whole peeled tomatoes
  • 2 cans Northern Beans or Cannelini beans
  • 1 bunch cavelo nero, torn into pieces
  • 1 cup shredded green cabbage
  • 2 medium potatoes, peeled and diced
  • 4 cups vegetable or chicken broth
  • 1-2 cups water
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ¼ teaspoon dried rosemary, crushed
  • ½ teaspoon crushed red pepper flakes, or to taste
  • Olive oil

Directions

  • In a soup pot, sauté shallots in olive oil till translucent. Add garlic and continue to sauté another 2 minutes.
  • Add carrots and celery cooking for about 5 minutes. Add thyme, oregano, rosemary and crushed red pepper. Stir until fragrant.
  • Rinse canned beans. Add whole tomatoes, using a fork to coarsely crush them. Add beans and 4 cups of broth and 1 cup of water. Simmer until carrots and celery are almost tender.
  • Add potatoes, cabbage and kale. Continue on a low simmer until potatoes are fork tender. Add additional cup of water if needed to thin the soup. Add salt and pepper and adjust flavoring of the herbs. Shut off stove and leave soup covered for about 15 to 20 minutes. Serve and enjoy…

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