Ribollita Stew

Ingredients:

• 2 tbsp. extra-virgin olive oil
• 1 cup chopped mushrooms
• 2 cups onions, chopped
• 1 cup carrots, chopped
• 1 cup celery, chopped
• 2 tbsp. garlic, chopped
• 1/2 tbsp. thyme, chopped
• 1/2 tbsp. oregano, chopped
• 2 (15 oz.) cans diced tomatoes
• 4 cups low-sodium chicken broth
• 2 (16 oz.) cans white cannellini beans, with liquid
• 2 cups water
• 1 tbsp. parsley, chopped
• salt
• freshly ground black pepper
• fresh lemon juice to taste

Makes 6 Servings (1 ½ cups per serving)

1. Heat a large pot over medium-high heat. Add olive oil and mushrooms. Cook for 5 minutes or until the mushrooms are slightly browned.
2. Add onions, carrots, and celery; saute for 4 minutes. Add garlic and herbs; saute until aromatic. Add tomatoes and broth; cook for 10 minutes. Add beans and water. Bring to a simmer and for 45 minutes.
3. Season with salt, pepper and a squeeze of lemon. Stir in parsley.

WW POINTS VALUE: 9 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. Ribollita stew is a Tusacan soup that is similar to minestrone. This soup is perfect on a cold winter afternoon or evening served with a side of whole wheat bread or after a healthy salad. This original recipe has 6 servings of vegetables. You can use different kinds of vegetables and beans such as kidney beans, zucchini, yellow squash, spinach, or kale. If you don't like the texture of cannellini beans or diced tomatoes, puree them both in a blender or food processor and pour them into the soup during the cooking process. It will make the soup more flavorful and give it a creamier texture. If you add a touch of chopped spinach, kale and a sprinkle of Parmesan cheese, the soup will have a more authentic Tuscan flavor.