Easy Ribollita
Ingredients
2 tbsp.
Kowalski's Extra Virgin Olive Oil, plus more for finishing the soup
16 oz. pkg.
Kowalski's Fresh Soup Mix or Mirepoix
2 cloves
garlic, minced
6 cups
water
1 bunch
dinosaur kale, stems discarded, chopped (about 2 ½ cups)
½ head
savoy cabbage, shredded (about 2 ½ cups)
8
canned whole plum tomatoes, undrained, chopped (about ½ of a 28 oz. can)
14 ½ oz. can
cannellini beans, rinsed and drained
1 ¼ tsp.
kosher salt
¾ tsp.
freshly ground Kowalski's Black Peppercorns
½ tsp.
dried thyme
½ tsp.
dried oregano
¼ tsp.
crushed red pepper flakes
4-6 oz. loaf
sourdough or rustic Italian bread (from the Artisan Bread Table), in 1" cubes, no crusts
- garnishes, to taste: fresh basil and shaved or grated Parmesan cheese
Directions
- In a deep pot, heat oil over medium heat. Add soup mix; cook until softened (about 10 min.).
- Add garlic; cook for 2 min.
- Add next 10 ingredients (through crushed red pepper); bring to a boil.
- Reduce to a simmer; cook until greens and beans are tender (about 10 min.).
- Add bread; simmer for 10 min., stirring and cooking until bread is nearly dissolved.
- Add more water, if needed, to reach desired consistency; adjust seasoning to taste.
- Drizzle individual servings with olive oil; serve immediately with desired garnishes.
Find It!
- Find Kowalski's Fresh Soup Mix and Mirepoix in the Prepared Produce Section (or substitute approx. 3 cups of finely chopped mixed vegetables, such as carrots, celery and onions).
Nutrition Note:
- This bowlful of delicious ingredients is also a bowlful of good things for heart and brain health. The kale, cabbage and beans support strong digestive health. One serving contains all the vitamin A, C and K you should have in a day.
