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Mandy’s Ribollita Soup

January 11, 2023 by Jill Foucre Leave a Comment

Mandy's Ribollita Soup
2023-01-12 03:11:07
Serves 4
Print
Ingredients
  1. 3 T olive oil
  2. 1 small onion, diced small
  3. 3 cloves garlic, minced
  4. 1 bay leaf
  5. 1 T minced sage
  6. 1 T minced rosemary
  7. Salt and pepper
  8. 1 small carrot, sliced lengthwise, cut into half-moons
  9. 1 small zucchini, sliced lengthwise, cut into half-moons
  10. 1 14-oz. can whole peeled tomatoes
  11. 3 c. vegetable broth
  12. 1 14 -z. can cannellini beans, drained and rinsed
  13. 1 bunch laccinato kale, stems removed, cut into ribbons
  14. ¼ c. grated parmesan
  15. basil leaves, for garnish
  16. Baguette
Instructions
  1. In a Dutch oven, warm the olive oil over medium-low heat. Add the onion, garlic, bay leaf, sage, and rosemary and cook, stirring occasionally, until the onion begins to soften (5 min.). Season lightly with salt and pepper.
  2. Add the carrot, zucchini, canned tomatoes and broth to the pot, breaking up the tomatoes to release their juices. Bring to a boil, lower the heat, and simmer until the carrots are completely tender, 25-30 min.
  3. Remove and discard the bay leaf. Stir in the beans, kale and cheese. Cook for a further 2 min., until the kale wilts. Check the seasoning and adjust with salt and pepper to taste. Serve topped with basil leaves and a slice of baguette.
  4. Source: More Mandy’s
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Filed Under: Recipes, Soups Tagged With: cooking, healthy, recipe, vegetables

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