- Prep Time:30
- Cook Time:45
- Serves:8
Hearty Italian ribollita pairs the fresh & healthy flavor of Italian vegetables with rich chicken broth, cannellini beans, fresh herbs, rustic bread and Parmesan cheese for a satisfying one-dish meal. From Chef Doug, The Kitchens of The Food Channel®.
Nutritional Information Per Serving: Calories 535, Protein 16.6g, Carbohydrate 64.2g (Dietary Fiber 12.8g), Sugar 6.0g, Fat 24.6g, (Saturated Fat 4.1g), Cholesterol 4.4mg, Sodium 1977.4mg.
% Daily Value: Calcium 30%, Iron 30%, Vitamin A 180%, Vitamin C 140%.
Ingredients
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3/4 cups olive oil
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2 cups chopped yellow onions (2 medium onions)
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1 cup chopped carrots
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1 cup chopped celery
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3 tablespoons minced garlic
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1 tablespoon kosher salt
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2 tablespoons black pepper
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1/4 teaspoon crushed red pepper flakes
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1 (28-oz.) can crushed tomatoes
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1 (14.5-oz.) can diced tomatoes in juice
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4 cups chopped kale (1 bunch)
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4 cups chopped green cabbage
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1/2 cup chopped fresh basil
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3 (15.5-oz.) cans cannellini beans
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2 cups diced red skinned potatoes
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6 cups chicken broth
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4 cups cubed sourdough bread, stale
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1/2 cup grated Parmesan cheese
Preparation
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1
Heat oil in heavy soup pot over medium heat. Add onion, carrots, and celery and cook 5 to 7 minutes, or until tender. Add garlic; cook 2 to 3 minutes, stirring frequently.
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2
Add salt, pepper, red pepper flakes, crushed tomatoes, diced tomatoes, kale, cabbage, and basil. Cook over medium heat, stirring occasionally, for 7 to 10 minutes.
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3
Puree 1 can of beans (with liquid) in food processor until smooth.
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4
Add pureed beans, 2 remaining cans of beans (with liquid), potatoes, and chicken broth to soup pot. Simmer over medium heat for 20 to 30 minutes or until potatoes are tender.
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5
Add bread to soup and simmer over low heat for 10 minutes.
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6
Serve soup in large bowls and top evenly with Parmesan cheese.
Additional Info
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From The Kitchens of The Food Channel
