Monday, November 6, 2017

A great soup for Fall!

By Mary Kennedy                                             
                                                                             

I'm always on the lookout for a new soup, and this one is terrific!! I bet you have everything you need on hand and you can make it today.  I cook mine in the crockpot. 

Ribolitta
1 onion, chopped
3 carrots, chopped
3 stalks celery, chopped
2 cloves garlic, minced
¼ c. olive oil
1 or 2 small zucchini, chopped- not the giant ones
3 c. greens, shredded- I like arugula or spinach, can also use chard
1 can (19 oz.) white beans, drained
1 can (19oz.) or 2cups tomatoes- 
3 c. chicken broth (I use Better Than Bouillon low sodium paste.) In the soup aisle, in a jar.
Salt and pepper
Red pepper flakes (optional)

Sauté onion, garlic, celery and carrots in olive oil until soft. You can use PAM if you are watching calories. I also use the minced garlic that comes in a jar--easier!

Add everything else except beans, including stock. Stir, cover, and cook over low heat for about an hour.

Add beans and cook for about 15 minutes.

Season with salt and pepper.  Toss in some home-made croutons. This will thicken the soup and give it some taste and texture. I started making my own croutons from left-over baguettes the I buy at the supermarket. Delish!

Bon appetit!  Mary Kennedy


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