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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This is an adapted recipe from the March/April Eating Well Magazine. I added a pound of spicy Italian sausage and replaced the water with chicken broth for added richness. Quote from Eating Well: Ribollita, a traditional hearty Tuscan soup, typically uses day-old bread to add body and thicken the broth. This ribollita recipe uses a bean mash, which keeps the soup gluten-free and adds fiber. Garnish with extra-virgin olive oil or pepper and grated Parmesan. This is a beautiful, healthy and fulfilling soup. Ingredients:
1 lb hot italian sausage, crumbed and cooked until done |
1 (14 ounce) can whole peeled italian plum tomatoes |
2 (15 ounce) cans cannellini beans, rinsed, divided |
3 tablespoons extra virgin olive oil, divided |
1 medium leek, halved lengthwise, sliced and cleaned well |
1/4 cup garlic, sliced thin |
1/2 teaspoon fresh ground pepper, divided |
1 cup carrot, diced |
1 cup celery, diced |
1 cup zucchini, diced |
1/4 teaspoon salt, divided |
1 bunch kale or 1 bunch swiss chard, trimmed and cut into 2-inch-wide slices |
1/4 head savoy cabbage or 1/4 head green cabbage, cut into 1-inch cubes |
2 cups russet potatoes, diced |
3 cups vegetable broth |
2 cups water |
1/2 teaspoon dried thyme |
1 bay leaf |
1/8 teaspoon celery seed |
crushed red pepper flakes |
Directions:
1. Crumble sausage and fry in a pan until no longer pink. Drain on paper towels.
2. 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.
3. 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 1/8 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 1/8 teaspoon each salt and pepper.
4. 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 cooked sausage, 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 1/4 teaspoon pepper and 1/8 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.
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