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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Prep: 15 minutes; Cook: 1 hour Ingredients:
3 tablespoons extravirgin olive oil, divided |
1 (10-ounce) package frozen seasoning blend with onion, celery, red and green bell pepper, and parsley (such as mckenzie's) |
2 teaspoons bottled minced roasted garlic |
1 (19-ounce) can cannellini beans or other white beans, rinsed, drained, and divided |
7 cups thinly sliced fresh kale (about 13 ounces) |
2 tablespoons sun-dried tomato paste or regular tomato paste |
1 teaspoon dried thyme |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1 (32-ounce) container fat-free, less-sodium chicken broth |
1 (14.5-ounce) can diced tomatoes, undrained |
8 (1-ounce) slices italian bread (1/2 inch thick) |
Directions:
1. Heat 5 teaspoons oil in a Dutch oven over medium heat. Add seasoning blend and garlic; sauté 5 minutes or until vegetables are very tender. Add 1 cup beans, kale, and next 6 ingredients; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes or until kale is tender, stirring occasionally.
2. While soup simmers, mash remaining beans in a small bowl using a potato masher.
3. Add mashed beans to soup; simmer 15 minutes or until slightly thick. Ladle soup into individual bowls; top with bread, and drizzle with remaining oil.
4. Note: If frozen seasoning blend is not available in your area, you may substitute 3/4 cup each of finely chopped onion, celery, and red or green bell pepper, plus 2 tablespoons minced fresh parsley; sauté 8 minutes or until tender.
5. Ribollita (ree-boh-LEE-tah), or reboiled soup, is traditionally made a day ahead and then reheated before it's served.
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