|2 servings||calories per servings 480||protein serving 18 g||carbs per serving 73 g||total fat per serving 14 g|
In Italy, “ribolitta” is a popular comfort food. It’s similar to vegetable soup and minestrone, but thickened with crumbled crusty bread instead of pasta (Tuscan and Umbrian cooks are masters in using bread as an ingredient, not just an accompaniment!) A generous drizzle of olive oil goes over the top just before serving to enhance the aromatic, rich flavors of the soup.
|Nutrition Facts||/ Per Serving|
|Total Fat||14 g|
|Saturated Fat||2 g|
|Trans Fat||0 g|
|Total Carbohydrates||73 g|
|Dietary Fiber||14 g|
MISE EN PLACE
• Peel and finely chop onion.
• Peel and finely chop garlic.
• Dice carrots.
• Discard kale stems. Shred leaves.
• Tear roll into small pieces.
• Pick and chop parsley leaves.
• Rinse and drain beans.
Place a saucepan over medium-high heat. Add 1 teaspoon olive oil. When oil is hot, stir in onion, garlic, carrot and Italian herb blend. Cook, stirring occasionally, until carrot is tender, 4-5 minutes.
Stir in bouillon, tomato sauce and 2 cups water.
When soup simmers, stir in beans and kale. Simmer, stirring occasionally, until kale is tender, about 5 minutes.
• Stir in ’cheese’ and bread.
• Remove from heat. Cover pan, and let stand 3 minutes. Taste and adjust seasoning as desired with PeachDish Salt and black pepper.
• Divide soup between 2 bowls. Drizzle with a total 1 tablespoon olive oil.
• Garnish with parsley, and enjoy!
"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything."Learn More...