Ribollita - Soup from Living Without Magazine

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 12
YIELD: 12 bowls
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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. Add in the potatoes and tomatoes. Pour in the water or broth and reserved tomato juice. Bring to a boil.
  • 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. Add the beans, Swiss chard and kale. Cook for another 5 minutes. Taste for seasoning and adjust accordingly.
  • 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.
  • This recipe by chef Rebecca Reilly was published in the Winter 2002 issue of Living Without magazine.
  • Click here for more great recipes, to order a special diet cookbook or to subscribe to Living Without magazine.
  • Subscribe to Living Without.
  • Home | Subscribe | Give a Gift | Customer.
Advertisement