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Valerie Bertinelli’s Ribollita Soup

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The Dr. Oz Show
Related tags
soups nut free vegetarian lunch
Nutrition per serving    (USDA % daily values)
CAL
113
FAT
11%
CHOL
0%
SOD
37%

Comments

I sauted the veggies in a little vegetable stock to avoid the oil and I had to add 5 cloves garlic and a bay leaf to give it some taste. I also try to avoid cheese and bread so I didn't use them
Angela Fenus Tingblad   •  14 Feb   •  Report
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Ingredients for 6 servings

1 onion, chopped

1 carrot, chopped

1 rib celery, preferably with leaves, chopped

Pinch of kosher salt

1 tbsp extra-virgin olive oil, plus additional for drizzling

1 28-oz can of whole tomatoes, cut up

3 cups reduced-sodium vegetable broth

¼ tsp dried thyme or 1 sprig fresh

Freshly ground black pepper

1 bunch Tuscan kale, center stems removed and discarded, leaves coarsely chopped

1 10-oz can cannellini beans, rinsed and drained

2 large slices peasant bread, cut into chunks

Freshly shaved Parmigiano-Reggiano cheese

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