Ribollita, a traditional hearty Tuscan soup, typically uses day-old bread to add body and thicken the broth. This ribollita recipe uses a bean mash, which keeps the soup gluten-free and adds fiber. Garnish with extra-virgin olive oil or pepper and grated Parmesan.

8 servings, about 1 3/4 cups each | Active Time: 1 hour | Total Time: 1 1/4 hours

Ingredients

• 1 14-ounce can whole peeled plum tomatoes
  
  
• 2 15-ounce cans cannellini beans, rinsed, divided
  
  
• 3 tablespoons extra-virgin olive oil, divided
  
  
• 1 medium leek, halved lengthwise and sliced (see Tip), white and light green parts only
  
  
• 1/4 cup thinly sliced garlic
  
  
• 1/2 teaspoon freshly ground pepper, divided
  
  
• 1 cup diced carrots
  
  
• 1 cup diced celery
  
  
• 1 cup diced zucchini
  
  
• 1/4 teaspoon salt, divided
  
  
• 1 bunch kale or Swiss chard, trimmed and cut into 2-inch-wide slices
  
  
• 1/4 head Savoy or green cabbage, cut into 1-inch cubes
  
  
• 2 cups diced russet potatoes
  
  
• 3 cups vegetable broth
  
  
• 2 cups water
  
  
• 1/2 teaspoon dried thyme
  
  
• 1 bay leaf
  
  
• 1/8 teaspoon celery seed
  
  
• Crushed red pepper to taste
  
  

Preparation

1. Drain canned tomatoes, reserving the liquid. Dice the tomatoes. Using a potato masher, mash half the beans into a paste (add a bit of broth, if desired, to make mashing the beans easier). Set the tomatoes and beans aside.
   
   
2. Heat 2 tablespoons oil in a Dutch oven over medium heat. Add leek and garlic; cook, stirring, until translucent and tender, 2 to 3 minutes. Do not brown. Season with 1/8 teaspoon pepper. Stir in carrots, celery and zucchini and the remaining 1 tablespoon oil; cook, stirring, until nearly tender, 3 to 5 minutes. Season with 1/8 teaspoon each salt and pepper.
   
   
3. When the carrots and celery are nearly tender, stir in kale (or chard) and cabbage. Cover and cook, stirring occasionally, until wilted, 4 to 6 minutes. Add potatoes, broth, water, the diced tomatoes and juice, the bean puree and whole beans, thyme and bay leaf. Bring to a simmer over medium heat. Season with celery seed, crushed red pepper and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt. Cover and cook, stirring occasionally and reducing the heat as necessary to maintain a gentle simmer, until all the vegetables are tender, 15 to 20 minutes.
   
   

Nutrition

Per serving : 180 Calories; 4 g Fat; 1 g Sat; 3 g Mono; 0 mg Cholesterol; 33 g Carbohydrates; 8 g Protein; 9 g Fiber; 551 mg Sodium; 512 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1 starch, 2 vegetable, 1 lean meat, 1 fat