Ribollita

Name: Ribollita
Ingredients: 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

17 ingredients

2 steps

Ingredients

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

Directions

1

Heat 1 1/2 teaspoons oil in a Dutch oven over medium heat. Add carrots and next 4 ingredients (through garlic); cook 5 minutes or until onion is tender, stirring frequently. Add chard and next 8 ingredients (through tomatoes); stir to combine. Bring to a boil; reduce heat, and simmer 45 minutes.
2

Place 1/3 cup beans in a bowl; mash with a fork until smooth. Add mashed beans, remaining beans, and bread to soup; cook 5 minutes or until thoroughly heated. Ladle soup into bowls. Drizzle remaining 2 tablespoons oil evenly over soup.