Ribbolita with Spiralized Carrots
Try this Ribbolita with Spiralized Carrots recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
contains dairy
- 1 bay leaf
- 2 garlic cloves minced
- salt
- 1/4 teaspoon freshly ground black pepper
- 1 small yellow onion chopped
- 1 tablespoon extra-virgin olive oil
- 1 large carrot peeled blade d, noodles trimmed
- 1.5 stalks celery chopped
- 1 (15-ounce) can crushed tomatoes
- 4 cups low-sodium vegetable broth (use chicken if not veg
- 2 fresh sage leaves
- 2 sprigs fresh thyme leaves
- 1 15- ounce can cannellini beans rinsed and drained
- 3 cups chopped kale leaves (curly lacinato, or tuscan)
- 4 slices day-old crusty whole grain bread roughly torn into 1-inch pieces (4 ounces total, about 2 cups)
- if not vegan: 1/4 cup grated parmesan cheese
- Carbohydrate 5.22208670648569 g
- Cholesterol 0 mg
- Fat 3.55694185186354 g
- Fiber 1.51735391417902 g
- Protein 0.715453948386931 g
- Saturated Fat 0.517122819991649 g
- Serving Size 1 1 Serving (58g)
- Sodium 25.7762766252237 mg
- Sugar 3.70473279230667 g
- Trans Fat 0.136682400191209 g
- Calories 53 calories
In a large pot, heat the oil over medium heat. Add the onions, and celery, and stir to coat the vegetables in the oil. Cook, stirring occasionally, until the vegetables are beginning to soften, 5-7 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the tomatoes, broth, bay leaf, sage, thyme, and black pepper, increase the heat to medium-high, and bring to a simmer. Add the beans and kale, season with salt, cover the pot, reduce the heat to low, and simmer for 25 minutes. Uncover, stir in the carrot noodles and bread, and simmer for 5 more minutes.Ladle the soup into bowls and serve. If not vegan, Andie's original recipe calls for a garnish of parmesan cheese (see ingredients.)
