Ribollita - Soup from Living Without Magazine

Delicious vegetable soup, excellent for vegetarians and gluten free diets.

• Ready In: 1 hr 5 mins
• Serves: 12
• Yields: 12 bowls

Ingredients

• 1⁄2 cup olive oil
• 4  garlic cloves, chopped
• 1  red onion, chopped
• 4  stalks celery, diced
• 4  carrots, diced
• 2  potatoes, diced
• 1 (28 ounce) can plum tomatoes, drained and chopped, reserve juice
• 8  cups water or 8  cups broth, of choice
• 1  tablespoon dried basil
•  salt and pepper, to taste
• 1⁄2 savory or 1⁄2 green cabbage, shredded
• 2 (15 1/2ounce) cans cannellini beans, drained
• 1  bunch swiss chard, washed, and chopped
• 1  bunch kale, washed and chopped

Directions

1. 1. Heat the olive oil in a large soup pot. Saute the garlic, onion, celery and carrots until the onion is translucent, about 5 minutes.
2. 2. Add in the potatoes and tomatoes. Pour in the water or broth and reserved tomato juice. Bring to a boil.
3. 3. Lower heat and stir in the basil and salt and pepper. Simmer until the potatoes are tender. Mix in the cabbage. Cook for 5 minutes.
4. 4. Add the beans, Swiss chard and kale. Cook for another 5 minutes. Taste for seasoning and adjust accordingly.
5. Each serving contains 211 calories, 10g total fat, 1g saturated fat, 0g trans fat, 0 mg cholesterol, 78mg sodium, 26g carbohydrate, 6g fiber, 7g protein.
6. This recipe by chef Rebecca Reilly was published in the Winter 2002 issue of Living Without magazine.
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