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mardi 4 février 2025

Tuscan White Bean and Kale Soup (Ribollita).


 Ingredients:


2 tbsp extra virgin olive oil

1 medium leek, diced (white and light green parts only)

1 medium carrot, diced

2 celery ribs, diced

4 garlic cloves, finely chopped

½ tsp red chili flakes

250 g (½ lb) cherry tomatoes, halved

½ tbsp fresh thyme, finely chopped

½ tbsp fresh rosemary, finely chopped

2 x 400 g (14 oz) cans cannellini beans, drained and rinsed

1.5 liters (6 cups) vegetable stock

1 bunch cavolo nero (Tuscan kale), stems removed, shredded

2 tbsp fresh parsley, chopped

Salt and pepper to taste


Instructions:


Heat olive oil in a large heavy-bottomed pot over medium heat. Sauté leek, carrot, and celery for 8-10 minutes until softened.

Add garlic and red chili flakes, cook for another minute until fragrant. Stir in cherry tomatoes and cook for 3-5 minutes until they start to break down.

Add fresh thyme, rosemary, cannellini beans, and vegetable stock. Stir well and bring to a boil.

Reduce heat and simmer covered for 15 minutes. Stir in cavolo nero, cover, and simmer for another 5 minutes until kale wilts.

Stir in fresh parsley, season with salt and pepper to taste. Serve hot with crusty bread.

Nutrition Information:

Yield: 4 servings

Calories: 271

Total Fat: 8g

Saturated Fat: 1g

Trans Fat: 0g

Unsaturated Fat: 6g

Cholesterol: 0mg

Sodium: 1115mg

Carbohydrates: 23g

Fiber: 9g

Sugar: 5g

Protein: 13g


Enjoy this hearty Tuscan white bean and kale soup, perfect for a comforting meal!

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