Ribollita - Soup From Living Without Magazine Recipe

Name: Ribollita - Soup From Living Without Magazine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 1/2 ounce) cans cannellini beans, drained; 1 bunch swiss chard, washed, and chopped; 1 bunch kale, washed and chopped

Servings: persons

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 1/2 ounce) cans cannellini beans, drained
1 bunch swiss chard, washed, and chopped
1 bunch kale, washed and chopped

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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.
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2. Add in the potatoes and tomatoes. Pour in the water or broth and reserved tomato juice. Bring to a boil.
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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.
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4. Add the beans, Swiss chard and kale. Cook for another 5 minutes. Taste for seasoning and adjust accordingly.
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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.
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This recipe by chef Rebecca Reilly was published in the Winter 2002 issue of Living Without magazine.
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Click here for more great recipes, to order a special diet cookbook or to subscribe to Living Without magazine.
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630

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup olive oil, 4 garlic cloves, chopped, 1 red onion, chopped, 4 stalks celery, diced, and more.

Yes, Ribollita - Soup From Living Without Magazine falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ribollita - Soup From Living Without Magazine

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