Whole Food, Plant-Based Recipe Tuscan Ribollita Soup

Recipe courtesy of Chef Cara Santamaria, PPMNY Culinary Educator

A traditional Italian recipe from the Tuscany region, this kale and white bean soup is delicious and filling, and is finished with fresh lemon and dill.

Ingredients

  • 5 cups vegetable broth

  • 1 yellow onion, diced
  • 2 stalks of celery, chopped
  • 1 carrot, chopped
  • 5 cloves of garlic, minced
  • 2 tsp dried thyme
  • 1 tsp dried parsley
  • 1 tsp dried oregano
  • ½ tsp red pepper flakes
  • 1 cup plant-based milk
  • 2 cans cannellini beans, drained
  • 1 bunch kale, chopped
  • 1 T tamari
  • 3 T lemon juice
  • ½ cup fresh dill, rough chopped
  • Salt & pepper to taste

Instructions

1. In a large soup pot, sauté onion, celery, and carrot in 1 cup of vegetable broth for 4-6 minutes, stirring occasionally
2. Add garlic, thyme, parsley, oregano, red pepper flakes and cook for an additional 2 minutes
3. Add plant-based milk and simmer 3-4 minutes
4. Add the potato and remaining vegetable broth and simmer until potato is fork tender, about 5-7 minutes
5. Add beans, kale, and tamari and stir
6.Remove from heat and add lemon juice, dill, salt, and pepper