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#Thanksgiving-#Inspired #Ribollita
#Healthy #Thanksgiving #Recipes
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
- 1Cut bread into 1-inch cubes; set aside. (Hint: This works best with day-old crusty bread.)
- 2Heat 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
- 3Meanwhile, add 1 can of beans and 2 cups of broth to a blender. Cover and puree.
- 4Add 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.
- 5Reduce heat to medium-low and simmer, uncovered, until stew-like, about 30 minutes.
- 6Stir in remaining can of beans, bread, parsley, and rosemary and simmer for 5 minutes. Adjust seasoning.
- 7Ladle into bowls and serve. (Hint: If desired sprinkle with optional Parmesan cheese and garnish with additional fresh parsley leaves.)...Full Recipes
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