Kale and Cabbage Ribollita
We love this soup, and make it often! It's good any time of year. Very light, yet hearty.
Ribollita soup is like panzanella salad- it has bread in it.
Though I usually make this recipe without garlic, feel free to add- it's delicious either way. Saute along with the onion mixture.
2 Tbsp. olive oil
1/4 c. chopped onion
1 c. (small) chopped carrots
1/2 c. chopped celery
2-3 c. shredded green cabbage
4-6 c. shredded kale
2 c. diced tomato (or 1- 14 oz. can)
1-2 c. chopped zucchini, optional-- if you have it on hand
3 c. (+/-) vegetable or chicken broth
2- 14 oz. cans white/cannellini beans
1 c. bread crumbs
1 tsp. dried basil (or 1-2 Tbsp. fresh)
Salt to taste
Shredded parmesan, optional
Toast for garnish
Saute the onion, carrots, and celery in olive oil until soft and aromatic.
Add the cabbage, kale, and tomatoes. Cover and simmer for 6-8 minutes, or until greens have wilted. Add broth; return to low simmer.
Meanwhile, in a blender or food processor, puree one can of drained beans, bread crumbs, and 1 c. water (or more broth). Add a little more water if needed, but consistency should be fairly thick.
Stir the mixture into the soup. Drain and add the other can of beans. Season with basil and salt.
If you want the soup a little thinner, add more broth or water. Allow to simmer for at least 15 minutes, so that flavors meld nicely.
Garnish each soup bowl with a sprinkle of parmesan and a small piece of toast, if desired.
Recipe created or adapted by Liz Talley, Urban Graze
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