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Ribolita Soup

This is a delicious and hearty soup recipe, perfect for winter and spring, because it uses older root crops and new greens.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 Rutabaga peeled and cut up into 1/2 inch cubes
  • 2 Carrots peeled and sliced
  • 3 Stalks Celery chopped
  • 1 Medium Onion chopped
  • 3-4 Cloves Garlic minced
  • 1 14 oz Can San Marzano tomatoes chopped
  • 1 Can Great Northern beans or any other white bean
  • 32 Ounces Chicken or vegetable stock low sodium, low fat or no salt
  • 1 Bunch Lacinato kale chopped
  • 1 Handful Fresh flat-leaf parsley chopped
  • Olive oil
  • Parmesan cheese
  • To taste Salt & pepper

Method
 

  1. Peel and cut the rutabaga into 1/2 inch cubes.
  2. Peel and cut the carrots.
  3. Cut the celery.
  4. Put everything into a soup pot except the kale and parsley.
  5. While it simmers, sauté the kale in olive oil for five minutes; then add a cup of water and let the water cook down until it evaporates and the kale is cooked, about 30 minutes.
  6. Add the kale to the pot with the chopped parsley; season with crushed red pepper if desired.
  7. Serve topped with Parmesan cheese and crusty bread.

Notes

Thank you Francesco C., from Jamestown Rhode Island, for sharing your family recipe.