Ribollita

Name: Ribollita
Ingredients: 3 tablespoons extravirgin olive oil, divided; 1 (10-ounce) package frozen seasoning blend with onion, celery, red and green bell pepper, and parsley (such as McKenzie's); 2 teaspoons bottled minced roasted garlic; 1 (19-ounce) can cannellini beans or other white beans, rinsed, drained, and divided; 7 cups thinly sliced fresh kale (about 13 ounces); 2 tablespoons sun-dried tomato paste or regular tomato paste; 1 teaspoon dried thyme; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1 (32-ounce) container fat-free, less-sodium chicken broth; 1 (14.5-ounce) can diced tomatoes, undrained; 8 (1-ounce) slices Italian bread (1/2 inch thick)

12 ingredients

1 steps

Ingredients

3 tablespoons extravirgin olive oil, divided
1 (10-ounce) package frozen seasoning blend with onion, celery, red and green bell pepper, and parsley (such as McKenzie's)
2 teaspoons bottled minced roasted garlic
1 (19-ounce) can cannellini beans or other white beans, rinsed, drained, and divided
7 cups thinly sliced fresh kale (about 13 ounces)
2 tablespoons sun-dried tomato paste or regular tomato paste
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (32-ounce) container fat-free, less-sodium chicken broth
1 (14.5-ounce) can diced tomatoes, undrained
8 (1-ounce) slices Italian bread (1/2 inch thick)

Directions

1

["Heat 5 teaspoons oil in a Dutch oven over medium heat. Add seasoning blend and garlic; saute 5 minutes or until vegetables are very tender. Add 1 cup beans, kale, and next 6 ingredients; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes or until kale is tender, stirring occasionally.", "While soup simmers, mash remaining beans in a small bowl using a potato masher.", "Add mashed beans to soup; simmer 15 minutes or until slightly thick. Ladle soup into individual bowls; top with bread, and drizzle with remaining oil.", "Note: If frozen seasoning blend is not available in your area, you may substitute 3/4 cup each of finely chopped onion, celery, and red or green bell pepper, plus 2 tablespoons minced fresh parsley; saute 8 minutes or until tender.", "Ribollita (ree-boh-LEE-tah), or \"reboiled\"" soup