Ribollita with White Beans and Kale

Name: Ribollita with White Beans and Kale
Ingredients: 1 large red onion (chopped); 4 garlic cloves (minced); 2 carrots (chopped); 6 cups Light Vegetable Broth (or no-salt added vegetable broth); 2 celery ribs (chopped); 2 russet potatoes (diced); 1 head savoy cabbage* (chopped); 1 bunch tuscan kale (chopped); 1 (28-ounce) BPA-free can (or Tetra Pak salt-free ) diced tomatoes (undrained ); 3 cups cooked or 2 (15-ounce) BPA-free cans or Tetra Paks salt-free cannellini beans, drained and rinsed; 1/4-1/2 teaspoon red pepper flakes; 1 sprig rosemary; 1 bay leaf; 3 tablespoons nutritional yeast

5.0

(1)

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Servings: 6

Author : Dr. Michael Greger & Robin Robertson from The How Not to Diet Cookbook

Instructions

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Step 1

Heat 1/4 cup of water in a large pot over medium heat. Add the onion, garlic, and carrots.

Step 2

Cover and cook. Stirring occasionally, until the vegetables have softened, about 5 minutes.

Step 3

Add the Light Vegetable Broth, celery, potatoes, cabbage, kale, tomatoes, beans, red pepper flakes, rosemary sprig, and bay leaf.

Step 4

Bring to a boil, then lower the heat to a simmer, and continue to cook until the vegetables are very soft, about 45 minutes.

Step 5

Remove and discard the rosemary sprig and bay leaf, and stir in the nutritional yeast. Serve hot.

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