Valerie Bertinelli’s Ribollita SoupIngredients
1 onion, chopped
1 carrot, chopped
1 rib celery, preferably with leaves, chopped
Pinch of kosher salt
1 tbsp extra-virgin olive oil, plus additional for drizzling
1 28-oz can of whole tomatoes, cut up
3 cups reduced-sodium vegetable broth
¼ tsp dried thyme or 1 sprig fresh
Freshly ground black pepper
1 bunch Tuscan kale, center stems removed and discarded, leaves coarsely chopped
1 10-oz can cannellini beans, rinsed and drained
2 large slices peasant bread, cut into chunks
Freshly shaved Parmigiano-Reggiano cheese
Saute the onion, carrot, celery and a pinch of salt in the in a large dutch oven or soup pot, over low heat, covered, stirring occasionally, until soft – about 7 minutes.
Add tomatoes (with juice), broth and thyme and bring to a boil.
Reduce to a simmer and cook, partially covered, until the vegetables begin to become tender – about 15 minutes.
Season with salt and pepper.
Add the kale and simmer, covered, until kale is soft – about 15 minutes.
Add the beans and bread and simmer on low until the bread starts to soften – about 5 minutes.
Serve bowls of soup with drizzles of oil and cheese.
Nutrition information per serving: 232 calories, 10 g protein, 25 g carbohydrates, 11 g total fat, 2.5 g saturated fat, 5 g fiber, 520 mg sodium
Recipe reprinted from One Dish at a Time: Delicious Recipes and Stories from My Italian-American Childhood and Beyond by Valerie Bertinelli