Ribollita
5
3
3
Smartpoints value per serving
Total Time
1 hr 49 min
Prep
19 min
Cook
1 hr 30 min
Serves
8
Difficulty
Easy
The name of this chunky, satisfying soup means “twice boiled” in Italian, because it’s based on reheating leftover soup with chunks of bread to thicken it. Traditional recipes call for cavalo nero, a dark, plumelike kale that's commonly found in Tuscany. The closest thing to it here is lacinato kale (sometimes called Tuscan kale); look for it in specialty food stores or supermarkets. If you can’t find that, then regular kale makes a good substitute. You can also use 2–3 tablespoons slivered sage leaves for a pretty garnish. And as with any soup worthy of such a name, this one is much better the second day.
Ingredients
olive oil
4 tsp
uncooked onion(s)
2 medium, chopped
uncooked Canadian bacon
1 slice(s), cut into matchstick-size pieces
garlic clove(s)
2 medium clove(s), minced
plum tomato(es)
28 oz, canned, coarsely chopped with their juice
uncooked carrot(s)
3 medium, chopped
uncooked celery
3 rib(s), medium, chopped
uncooked kale
10 oz, or lacinato, 1 bunch, trimmed and chopped
canned beef broth
28 oz, low sodium variety
canned chicken broth
28 oz, reduced-sodium
canned cannellini beans
28 oz, rinsed and drained
dried sage
2 tsp, 2 tablespoons fresh
black pepper
⅛ tsp, freshly ground, or to taste
French baguette bread
8 oz, or Italian bread, stale, cut into slices