Healthy Tuscan Ribollita Inspired Soup
It’s SOUP season!!! Finally! Although if you know me, you know I’ll eat a soup at any time of the year. I just recently discovered a dish called Ribollita, which is a Tuscan soup made with bread and leftovers. Instead of bread I used Siete Chips because I have a slight obsession with them in soups, but I used the leftovers in my fridge to make a soup. This is my take on a Ribollita and I’ve been eating on it ALL week. I feel so light, lean, and less bloated when I have soups, and this one was worth a recipe share.
Enjoy. Xo.
Ingredients:
4 stalks celery, diced
1/2 yellow onion, finely diced
1 small zucchini, diced
1 small butternut squash, seeded, and cut into 1/2 inch cubes
2 tablespoons olive oil
1/2 cup shredded carrots
1/2 cup filtered water
1 tablespoon oregano
2 teaspoons paprika
1 teaspoon black pepper
1 teaspoon salt
1 tablespoon minced garlic
1 15-ounce can no salt added chickpeas
1/2 of a 15-ounce can of diced fire tomatoes
1 32-ounce container no-salt added vegetable broth (I love Bonafide)
1 small bunch Lacinato kale, finely chopped
Salt, pepper, and oregano to finish.
Shredded organic Parmesan Cheese and Siete chips or Bread for serving
Recipe:
Chop all ingredients and have them out mise en place. Add the celery, onion, zucchini, and squash into a large pot on medium-high. Cover with olive oil and spices, mixing together and letting it cook for 3-4 minutes. Add water to the mix and let it steam with the lid on for 6-7 minutes, stirring occasionally.
Add in minced garlic, tomatoes, chickpeas, and stir. Let it cook for 5-6 more minutes until vegetables are translucent.
Add in the vegetable broth and bring to a boil, covering it again with the lid. Once a boil, bring down to a low-medium heat and cook for 2-3 more minutes.
Add in kale, stirring it to combine. Serve fresh with chips, bread, and finish with more spices. You can keep this in the fridge for 1 week or freeze for 3-6 months.
Enjoy with good company and be well. 🤎🥣