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Soups & Sandwiches

 

"Ribollita" Tuscan Bean and Vegetable Soup
 

1 cup dried Great Northern beans, cleaned and soaked overnight
1 / 4 cup olive oil
3 cloves garlic, minced
1 large onion, chopped
2 ribs celery, sliced
2 carrots, coarsely chopped
1 LB potatoes, scrubbed and cubed
1 28 oz. can Italian crushed tomatoes
4 cups chicken broth
3 T each: fresh parsley and basil, plus 1 t. Dried basil
salt, black pepper and red pepper flakes to taste
3 cups shredded kale
6 cups shredded Swiss chard
6 cups shredded cabbage

1. Cook the beans in plenty of fresh water until tender, for about 40 minutes. Add a pinch of salt and set pot aside.
2. In large soup pot, heat oil, add garlic and onions. Cook for a minute or 2 to soften. Add celery, carrots and potatoes and cook, stirring for another couple of minutes.
3. Add tomatoes, stock, and herbs. Drain liquid from beans and puree half the beans with half the liquid. Add pureed beans and remaining liquid to soup. Stir in green vegetables. And bring to the boil. Cover and simmer 15 minutes.
4. Add reserved beans and simmer another 5 minutes. Enjoy a bowl then cool and refrigerate for a day or two. Reheat and serve.

Nutrition Information
Serving Size: 1 cup
Calories: 300
Fat: 11 grams
Carbs: 35 grams
Protein: 14 grams
Fiber: 23 grams

* Provided for information use only

 

 

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Last update on August 30, 2005
Partners: Acupuncture, Chinese Medicine.