Tuscan white bean soup with kale is traditionally called Ribollita, derived from re-boiled. The origin of this soup dates back to Italy in the Middle Ages when peasants would reboil leftovers with stale bread, beans, and any other vegetables they had on hand. This version adds kale to increase the vitamin K and vitamin A. One cup of kale has over 600% the recommended intake!
Ingredients
Celery
– 3 stalks
Carrots
– 3 large
Onion
– 1 small
Olive_oil
– 3 Tablespoons
White_kidney_beans
– 1 (15.5 oz) can (cannellini beans), low sodium
Salt
– ½ teaspoon
Pepper
– ½ teaspoon
Italian_seasoning
– 1 teaspoon
Broth
– 4 cups (vegetable, chicken etc.) low sodium
Kale
– 2 cups (5 oz) chopped
Parmesan_cheese
– ½ cup shredded
Instructions
Step 1
Finely chop the celery, carrots, and onion.
Step 2
Add the chopped vegetables and oil to a stockpot and sauté over medium-high heat for 10 minutes, until tender.
Step 3
While the vegetables are cooking, drain and rinse beans.
Step 4
Once the vegetables have cooked for 10 minutes, add the beans, salt, pepper, italian seasoning, and broth to the stockpot and cover with a lid. Turn the heat to high and bring to a boil. Once boiling, turn the heat to low. Let cook for 20 minutes.
Step 5
Add the kale and stir until it is wilted and mixed into the soup.
Step 6
Portion out into 4 equal servings and top each with 2 heaping tablespoons of parmesan cheese.
Notes
To further reduce the sodium in this soup, choose dried beans and no salt added broth, or prepare broth from scratch.