Tuscan Ribollita Soup

This recipe is packed with nutritious vegetables, and is great for postpartum mamas. It’s also easy to store in freezer bags to be served at a later date, or to share with a friend.

Ingredients:

• 1 Tb Extra Virgin Olive Oil

• 1 onion (diced)

• 3 cloves minced Garlic

• 2 carrots (diced)

• 4 potatoes (cubed)

• 2 celery stalks (sliced)

• 2 cans of cannellini beans (drained/rinsed – mash one can)

• 2 tomatoes (diced)

• 6 cups water

• 1 tsp Himalayan Sea Salt

• 1 tsp Rosemary

• 2 cups Kale (chopped)

• 1 head cabbage (chopped)

• 1 Tb basil (chopped)

• 1/2 tsp red pepper flakes

• 1-2 cups cubed crusty bread

Directions:

Sauté onion and garlic in the oil until soft.

Add carrots, potatoes and celery, and cook for 5 minutes.

Add mashed and whole beans, tomatoes, water, salt, and rosemary.

Bring to a boil, then simmer for 25 minutes.

Add the kale, cabbage, and basil, and cook for another 5 minutes.

Add red pepper flakes.

Serve over crusty bread.