Ribollita – Soup

Now, this one. I can see slow cooking it with browned chicken, pork, or even beef. The broth sounds phenomenal. Leave out the beans and bread to make this low carb.

http://www.nytimes.com/recipes/1016052/ribollita.html

Ingredients

5 tablespoons olive oil
1 small onion, chopped
1 carrot, chopped
1 celery stalk, chopped
1 tablespoon minced garlic
Salt and ground black pepper
2 cups cooked or canned cannellini beans
1 15-ounce can whole peeled tomatoes
4 cups vegetable stock or water
1 fresh rosemary sprig
1 fresh thyme sprig
1 pound chopped kale or escarole
4 large, thick slices whole-grain bread, toasted
1 small red onion, thinly sliced
1/2 cup freshly grated Parmesan

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