(recipe from Eating Well magazine)
Ribollita, a traditional hearty Tuscan soup typically uses day-old bread to add body and thicken the broth. This version uses a bean mash, which keeps the soup gluten-free and adds fiber.
Serves 8.
1 14-oz. can diced tomatoes
2 15-oz. cans cannellini beans, rinsed (I used equivalent amount cooked dried beans)
1 medium leek, halved lengthwise and sliced, white and light green parts only
1/4 cup thinly sliced garlic
1/2 tsp. ground pepper
1 cup diced carrots
1 cup diced celery
1 cup diced zucchini
1/4 tsp. salt
1/2 head Savoy or green cabbage, cut into 1-inch cubes
2 cups diced russet potatoes
3 cups vegetable broth
2 cups water
1/2 tsp. dried thyme
1 bay leaf
1/8 tsp. celery seed
crushed red pepper to taste
Using a potato masher, mash half the beans into a paste. Set aside.
Saute leek and garlic in 1/2 cup broth, stirring, until translucent and tender, 2 to 3 minutes. Do not brown. Season with 1/8 tsp. pepper. Stir in carrots, celery, and zucchini; cook, stirring, until nearly tender, 3 to 5 minutes. Season with 1/8 tsp. each salt and pepper.
When the carrots and celery are nearly tender, stir in cabbage. Cover and cook, stirring occasionally, until wilted, 4 to 6 minutes. Add potatoes, broth, water, tomatoes and juice, the bean mash and whole beans, thyme, and bay leaf. Bring to a simmer over medium heat. Season with celery seed, crushed red peppper and the remaining 1/4 tsp. pepper and 1/8 tsp. salt. Cover and cook, stirring occasionally and reducing the heat as necessary to maintain a gentle simmer, until all of the vegetables are tender, 15 to 20 minutes.
(A hearty and delicious vegetable soup! I added 1/2 of a small can of tomato paste to this. Makes a lot!)
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