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Thanksgiving-Inspired Ribollita

by Livestrong_Recipes  |  Nov 14, 2016

Thanksgiving-Inspired Ribollita
  1. PREP
  2. 25 m
  • COOK
  • 45 m
  • TOTAL
  • 1h 10m

Ribollita is a Tuscan stew that contains vegetables, cannellini beans and leftover bread. This holiday-worthy version follows that cuisine approach, but gets an all-American twist from sweet potatoes and sage. The recipe is loaded with digestion-promoting fiber from cannellini beans and kale. You’ll get even more fiber by using whole-wheat bread and keeping the peel on the sweet potatoes.

INGREDIENTS

SERVES 6

  • 8 oz Italian Bread
  • 2 tbsp Olive Oil, Extra Virgin
  • 3 cups Cubed Sweet Potatoes
  • 1 medium red onion
  • 3 garlic clove
  • 2 tsp Sea Salt
  • 30 oz Cannellini Beans
  • 6 cups Vegetable Broth, Low Sodium Organic
  • 10 oz Chopped Kale
  • 14 1/2 oz Diced Tomatoes
  • 1 1/4 tsp Ground Black Pepper
  • 1/2 tsp Spices, sage, ground
  • 1/2 cup Parsley, Raw Fresh
  • 1/2 tsp Rosemary, fresh

DIRECTIONS

1 Cut bread into 1-inch cubes; set aside. (Hint: This works best with day-old crusty bread.)
2 Heat oil in a stockpot over medium. Add the sweet potato, onion, garlic, and 1/4 teaspoon salt and cook, stirring occasionally, until onion is fully softened, about 10 minutes
3 Meanwhile, add 1 can of beans and 2 cups of broth to a blender. Cover and puree.
4 Add bean puree, kale, remaining 4 cups broth, tomatoes with liquid, black pepper, sage, and remaining 1 3/4 teaspoons salt to the stockpot and bring to a boil over high.
5 Reduce heat to medium-low and simmer, uncovered, until stew-like, about 30 minutes.
6 Stir in remaining can of beans, bread, parsley, and rosemary and simmer for 5 minutes. Adjust seasoning.
7 Ladle into bowls and serve. (Hint: If desired sprinkle with optional Parmesan cheese and garnish with additional fresh parsley leaves.)
8 PC: Jackie Newgent