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Friday, February 10, 2012

Healthy Vegetable Soup (aka Ribollita Soup)
1/2 cup extra-virgin olive oil
1 onion, chopped
2 leeks, sliced (white part only)
2 cloves garlic, minced
2 celery stalks, chopped
4 carrots, peeled and chopped
1 (14 1/2-ounce) can diced tomatoes
1 (15 1/2-ounce) can cannellini beans
1 bunch kale, ribs removed and chopped
1 bunch spinach or swiss chard, chopped
1/4 head savoy cabbage, chopped
2 potatoes, peeled and chopped
2 zucchini, chopped
1 tablespoon salt
1/2 teaspoon pepper
1 teaspoon rosemary
1/2 teaspoon red pepper flakes
1 loaf stale (day-old) French or Italian bread, sliced
Grated Parmesan (optional)

I skipped the bread -- FYI

Heat the olive oil in a large pot over medium heat. Add the onion, leeks, garlic, celery, and carrots; sauté until the onion is softened, about 5 minutes. Add the tomatoes with their juice, the beans, and the remaining vegetables, then season with the salt, pepper, rosemary, and red pepper flakes. Add enough water to cover the vegetables (about 10 cups) and bring the soup to a boil. Reduce the heat, then cover and simmer the soup for 1 1/2 to 2 hours.
Add the slices of bread, then raise the heat to medium-high and bring the soup to a second boil, stirring occasionally, until the bread has fully broken down, about 10 to 15 minutes.
Let the soup stand for about 10 minutes before serving. Ladle the soup into bowls, then sprinkle with Parmesan and drizzle with olive oil, if desired. Makes about 24 cups.

Nutritional Information:
Per serving (1 cup):
Calories 162
Total Fat 6 g (9% DV)
Saturated Fat 1g (4% DV)
Cholesterol 0 mg
Sodium 513 mg (21% DV)
Total Carbohydrate 24 g (8% DV)
Fiber 4 g (15% DV)
Sugars 3g
Protein 5 g (10% DV)
Vitamin A 5154 IU (103% DV)
Vitamin C 37 mg (61% DV) Percent daily values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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