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!



 

    Serves: 4 servings    Total Time:  35 minutes Prep Time: 10 minutes Cook Time: 25 minutes  

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## Ingredients

[Substitution Guide](/nourishing-our-community/teaching-kitchen/substitution-guide)

 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.

## Nutrition Information

  Serving Size: About 1 ½ cups serving Calories: 272 Calories Fat: 14.8g Saturated Fat: 3.4g Carbohydrates: Net Carb: 26.2 Dietary Fiber: 7.3g Protein: 9.7g Sodium: 771  

## Dietary Restrictions

 Vegetarian