Vegan Recipe - Ribollita Soup
If you are a soup lover, you have to try this soup! I made it last week and had enough for me for the whole week...I loved it so much that I am making another batch today!
Ribollita Soup (recipe from Eating Well)
You will need:
- 1 14 oz can diced tomatoes
- 2 15 oz cans canellini beans, rinsed and divided
- 2 TB extra virgin olive oil
- divided 1 medium leek, halved lengthwise and sliced - white and light green parts only (I substituted shallots; you could also use onion)
- 1/4 cup thinly sliced garlic
- 1/2 tsp freshly ground pepper, divided
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced zucchini
- 1/4 tsp salt, divided
- 1 bunch kale or swiss chard trimmed and cut into 2 inch wide slices (I used spinach)
- 1/4 head Savoy or green cabbage, cut into 1 inch cubes
- 2 cups diced russet potatoes
- 3 cups vegetable broth
- 2 cups water
- 1/2 tsp dried thyme
- 1 bay leaf
- 1/8 tsp celery seed
- crushed red pepper to taste
Drain and rinse beans. Using a potato masher, mash half the beans into a paste. Set the beans aside.
Heat 2 TB oil in a dutch oven over medium heat. Add leek (or onion) and garlic and cook, stirring, until translucent and tender, about 2 - 3 min. Do not brown. Season with 1/8 tsp pepper. Stir in carrots, celery, and zucchini and cook, stirring, until nearly tender, 3 - 5 min. Season with 1/8 each pepper and salt.
When the carrots and celery are nearly tender, stir in kale (or chard or spinach) and cabbage. Cover and cook, stirring occasionally, until wilted, about 4 - 6 min. Add potatoes, broth, water, diced tomatoes, the bean puree, the 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 tsp pepper and 1/8 tsp salt. Cover and cook, stirring occasionally and reducing the heat as necessary to gently simmer, until all the vegetables are tender, about 15 - 20 min.