Low Sodium Ribollita
Experience the rich comfort of Tuscany with this Low Sodium Ribollita, a wholesome twist on the traditional Italian bread soup. Packed with vibrant vegetables like kale, carrots, and celery, paired with creamy cannellini beans and aromatic herbs like rosemary and thyme, this recipe delivers rustic flavor without the added salt. Unsalted vegetable broth and no-salt-added diced tomatoes provide a heart-healthy base, while crusty cubed bread absorbs all the savory goodness for a satisfying texture. Finished with a zesty touch of lemon juice and fresh basil, this nutritious ribollita is perfect for a cozy dinner or meal prep, ready in just one hour. Tailored for low sodium diets and bursting with flavor, this dish is a must-try for fans of classic Italian cuisine.
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Recipe Information
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 piece large onion, chopped
- 2 pieces carrots, diced
- 2 pieces celery stalks, diced
- 4 pieces garlic cloves, minced
- 8 cups unsalted vegetable broth
- 28 ounces canned no-salt-added diced tomatoes
- 4 cups kale, stems removed and chopped
- 2 15-ounce cans cannellini beans, rinsed and drained
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary, crushed
- 0.5 teaspoon freshly ground black pepper
- 4 cups stale crusty bread, cubed
- 0.25 cup fresh basil leaves, chopped
- 1 tablespoon lemon juice
Instructions
Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Sauté until the vegetables are soft, about 10 minutes.
Stir in the minced garlic and cook for an additional minute, until fragrant.
Pour in the unsalted vegetable broth and canned no-salt-added diced tomatoes along with their juice. Bring the mixture to a boil, then reduce the heat to a simmer.
Add the chopped kale, cannellini beans, dried thyme, dried rosemary, and black pepper. Simmer for about 15 minutes until the kale is tender.
Stir in the cubed stale crusty bread and simmer for another 5 minutes, allowing the bread to absorb the flavors and soften.
Finally, add the chopped fresh basil and lemon juice. Stir to combine and adjust the seasoning with additional pepper if necessary.
Serve the Ribollita hot, garnished with additional fresh basil if desired.
Nutrition Facts
Calories |
4214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.1 g | 109% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5326 mg | 232% | |
| Total Carbohydrate | 726.3 g | 264% | |
| Dietary Fiber | 107.4 g | 384% | |
| Total Sugars | 83.8 g | ||
| Protein | 169.1 g | 338% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1955 mg | 150% | |
| Iron | 55.1 mg | 306% | |
| Potassium | 7992 mg | 170% | |
*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.
