Tuscan White Bean and Kale Soup (Ribollita)

Tuscan White Bean and Kale Soup (Ribollita)

Ingredients:

• 2 tbsp extra virgin olive oil
• 1 medium leek, diced (use only the white and light green parts)
• 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 and shredded
• 2 tbsp fresh parsley, chopped
• Salt and pepper to taste

Preparation:

1. In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the diced leek, carrot, and celery, sautéing for 8-10 minutes until they are softened.
2. Incorporate the garlic and red chili flakes, cooking for an additional minute until fragrant. Next, add the halved cherry tomatoes and cook for 3-5 minutes, allowing them to start breaking down.
3. Stir in the fresh thyme, rosemary, cannellini beans, and vegetable stock. Mix thoroughly and bring the mixture to a boil.
4. Reduce the heat, cover, and let the soup simmer for 15 minutes. Then, add the shredded cavolo nero, cover again, and simmer for an additional 5 minutes until the kale has wilted.
5. Stir in the fresh parsley and season the soup with salt and pepper to taste. Serve the soup hot, accompanied by crusty bread.

Nutritional 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

Savor the rich and hearty flavors of this Tuscan White Bean and Kale Soup, a perfect dish for a comforting meal.