Ribollita - Soup From Living Without Magazine - cooking recipe

Ingredients

1/2 cup olive oil
4 garlic cloves, chopped
1 red onion, chopped
4 stalks celery, diced
4 carrots, diced
2 potatoes, diced
1 (28 ounce) can plum tomatoes, drained and chopped, reserve juice
8 cups water or 8 cups broth, of choice
1 tablespoon dried basil
salt and pepper, to taste
1/2 savory or 1/2 green cabbage, shredded
2 (15 1/2 ounce) cans cannellini beans, drained
1 bunch swiss chard, washed, and chopped
1 bunch kale, washed and chopped

Preparation

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. Add in the potatoes and tomatoes. Pour in the water or broth and reserved tomato juice. Bring to a boil.
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. Add the beans, Swiss chard and kale. Cook for another 5 minutes. Taste for seasoning and adjust accordingly.
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.
This recipe by chef Rebecca Reilly was published in the Winter 2002 issue of Living Without magazine.
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