Ribollita Soup

• Vegan
• Gluten free

• Produce

  • 1 Bay leaf
  • 2 15-ounce cans Cannellini beans
  • 1 cup Carrots
  • 1 cup Celery
  • 1/4 cup Garlic
  • 1 bunch Kale or swiss chard
  • 1 Leek, medium
  • 1 14-ounce can Plum tomatoes, whole
  • 2 cups Russet potatoes
  • 1/4 head Savoy or green cabbage
  • 1/2 tsp Thyme, dried
  • 1 cup Zucchini

• Canned Goods

  • 3 cups Vegetable broth

• Baking & Spices

  • 1/8 tsp Celery seed
  • 1/2 tsp Pepper, freshly ground
  • 1 Red pepper
  • 1/4 tsp Salt

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

• Liquids

  • 2 cups Water

Found on eatingwell.com

Description

Ingredients

• 1 14-ounce can whole peeled plum tomatoes
• 2 15-ounce cans cannellini beans, rinsed, divided
• 3 tablespoons extra-virgin olive oil, divided
• 1 medium leek, halved lengthwise and sliced (see Tip), white and light green parts only
• ¼ cup thinly sliced garlic
• ½ teaspoon freshly ground pepper, divided
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup diced zucchini
• ¼ teaspoon salt, divided
• 1 bunch kale or Swiss chard, trimmed and cut into 2-inch-wide slices
• ¼ head Savoy or green cabbage, cut into 1-inch cubes
• 2 cups diced russet potatoes
• 3 cups vegetable broth
• 2 cups water
• ½ teaspoon dried thyme
• 1 bay leaf
• ⅛ teaspoon celery seed
• Crushed red pepper to taste

Directions

• Drain canned tomatoes, reserving the liquid. Dice the tomatoes. Using a potato masher, mash half the beans into a paste (add a bit of broth, if desired, to make mashing the beans easier). Set the tomatoes and beans aside. Heat 2 tablespoons oil in a Dutch oven over medium heat. Add leek and garlic; cook, stirring, until translucent and tender, 2 to 3 minutes. Do not brown. Season with ⅛ teaspoon pepper. Stir in carrots, celery and zucchini and the remaining 1 tablespoon oil; cook, stirring, until nearly tender, 3 to 5 minutes. Season with ⅛ teaspoon each salt and pepper. When the carrots and celery are nearly tender, stir in kale (or chard) and cabbage. Cover and cook, stirring occasionally, until wilted, 4 to 6 minutes. Add potatoes, broth, water, the diced tomatoes and juice, the bean puree and whole beans, thyme and bay leaf. Bring to a simmer over medium heat. Season with celery seed, crushed red pepper and the remaining ¼ teaspoon pepper and ⅛ teaspoon salt. Cover and cook, stirring occasionally and reducing the heat as necessary to maintain a gentle simmer, until all the vegetables are tender, 15 to 20 minutes.

Nutrition