Ribollita (Rustic Soup)

This traditional Italian soup is better made the day before and reheated.
Yield: 8 servings (serving size: 1 1/2 cups soup and 3/4 teaspoon oil)

2 1/2 tablespoons extravirgin olive oil, divided
1 cup sliced carrots
1 cup chopped onion
1/2 cup sliced celery
1/2 teaspoon dried thyme
4 garlic cloves, minced
3 cups chopped Swiss chard
3 cups chopped kale
3 cups water
3 cups fat-free, less-sodium chicken broth
1/4 cup canned tomato puree
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1 (14.5-ounce) can diced tomatoes
1 (19-ounce) can cannellini beans, rinsed and drained
12 ounces day-old Italian or French bread, torn into 1-inch pieces


  1. Heat 1 1/2 teaspoons oil in a Dutch oven over medium heat.
  2. Add carrots and next 4 ingredients (through garlic); cook 5 minutes or until onion is tender, stirring frequently.
  3. Add chard and next 8 ingredients (through tomatoes); stir to combine.
  4. Bring to a boil; reduce heat, and simmer 45 minutes.
  5. Place 1/3 cup beans in a bowl; mash with a fork until smooth.
  6. Add mashed beans, remaining beans, and bread to soup; cook 5 minutes or until thoroughly heated.
  7. Ladle soup into bowls. Drizzle remaining 2 tablespoons oil evenly over soup.

Recipe Source: Cooking Light Magazine, January 2005

Nutritional Information: CALORIES 235(14% from fat); FAT 3.6g (sat 0.6g,mono 1.5g,poly 1.2g); PROTEIN 9.3g; CHOLESTEROL 0.0mg; CALCIUM 126mg; SODIUM 715mg; FIBER 6.6g; IRON 3.5mg; CARBOHYDRATE 41.9g

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