Low Fat Ribollita
Warm up with a comforting bowl of Low Fat Ribollita, a healthy twist on the traditional Tuscan bread soup that's bursting with flavor and hearty nourishment. This nutrient-packed recipe combines wholesome ingredients like fiber-rich cannellini beans, vibrant kale, and aromatic vegetables simmered in a low-sodium vegetable broth for a lighter take on an Italian classic. Stale whole wheat bread is perfectly integrated into the dish, creating a satisfying texture while reducing food waste—a true sustainable cooking win! Seasoned with fresh thyme, bay leaf, and a hint of spice from optional red pepper flakes, this one-pot wonder is perfect for busy weeknights or cozy gatherings. Ready in just over an hour and yielding six generous servings, this ribollita is an ideal choice for anyone seeking a filling, low-fat soup packed with layers of flavor. Serve with a drizzle of olive oil for a rustic finishing touch!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 14 ounces canned diced tomatoes
- 4 cups kale, chopped
- 15 ounces cannellini beans, drained and rinsed
- 6 cups low-sodium vegetable broth
- 2 cups stale whole wheat bread, cubed
- 1 teaspoon fresh thyme
- 1 bay leaf
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 0.25 teaspoon red pepper flakes (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté for about 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for another minute until fragrant.
Add the canned diced tomatoes (with their juice) and chopped kale to the pot. Stir well to combine.
Pour in the vegetable broth, then add the cannellini beans, whole wheat bread cubes, fresh thyme, bay leaf, salt, black pepper, and optional red pepper flakes.
Bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for about 25-30 minutes, stirring occasionally.
Check the consistency of the soup. If it's too thick, add a bit more vegetable broth. Taste and adjust seasoning if needed.
Remove the bay leaf before serving.
Serve hot. Optionally drizzle with a touch of olive oil or sprinkle with additional fresh herbs before serving.
Nutrition Facts
Calories |
1980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.6 g | 71% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 4439 mg | 193% | |
| Total Carbohydrate | 297.9 g | 108% | |
| Dietary Fiber | 62.5 g | 223% | |
| Total Sugars | 45.7 g | ||
| Protein | 75.1 g | 150% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1244 mg | 96% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 6447 mg | 137% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
