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Ribollita - Soup from Living Without Magazine

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“Delicious vegetable soup, excellent for vegetarians and gluten free diets.”
READY IN:
1hr 5mins
SERVES:
12
YIELD:
12 bowls
UNITS:
US

Ingredients Nutrition

Directions

  1. 1. Heat the olive oil in a large soup pot. Saute the garlic, onion, celery and carrots until the onion is translucent, about 5 minutes.
  2. 2. Add in the potatoes and tomatoes. Pour in the water or broth and reserved tomato juice. Bring to a boil.
  3. 3. Lower heat and stir in the basil and salt and pepper. Simmer until the potatoes are tender. Mix in the cabbage. Cook for 5 minutes.
  4. 4. Add the beans, Swiss chard and kale. Cook for another 5 minutes. Taste for seasoning and adjust accordingly.
  5. Each serving contains 211 calories, 10g total fat, 1g saturated fat, 0g trans fat, 0 mg cholesterol, 78mg sodium, 26g carbohydrate, 6g fiber, 7g protein.
  6. This recipe by chef Rebecca Reilly was published in the Winter 2002 issue of Living Without magazine.
  7. Click here for more great recipes, to order a special diet cookbook or to subscribe to Living Without magazine.
  8. Subscribe to Living Without.
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