Ribollita Soup

Ribollita Soup is a Tuscan soup that is the ultimate comfort food and is perfect for any winters day, packed with vegetables this hearty soup is great for lunch, dinner or a snack to warm your up.

Ribollita Soup  has it all beans, greens, whole grains, and it's loaded with carrots, onions, garlic, and tomatoes.

 Not one ingredient that doesn't lend a nutritional power punch.  And the texture is divine--creamy, rich, stomach-and-soul-satisfying.



Ingredients

• 1 onion, chopped
• 1 carrot, chopped
• 1 rib celery, preferably with leaves, chopped
• 1 tbsp extra-virgin olive oil
• 1 can (28 oz) whole tomatoes, cut up
• 3 cups reduced-sodium vegetable broth

• herb bundle: 2 sprigs rosemary, 1 sprig of sage, a few sprigs of thyme, 2 fresh bay leaves

• freshly ground black pepper
• 1 bunch of Tuscan kale
• 1 can (10 oz) cannellini beans, rinsed and drained
• 2 large slices peasant bread, cut into chunks
•  freshly shaved Parmigiano-Reggiano cheese
  

Directions

Sauté the onion, carrot, celery in the in a large dutch oven or soup pot, over low heat, covered, stirring occasionally, until soft – about 7 minutes.

Add tomatoes (with juice), broth and herb bundle and bring to a boil.

Reduce to a simmer and cook, partially covered, until the vegetables begin to become tender – about 15 minutes.

Season with pepper.

Add the kale and simmer, covered, until kale is soft – about 15 minutes.

Add the beans and bread and simmer on low until the bread starts to soften – about 5 minutes.

Ribollita, which means “reboiled"

Chicken and Wild Rice

Chicken and Wild Rice Soup

This recipe can also be made with turkey and I recommend using boneless skinless chicken thighs in this dish to enhance the recipe and because dark meat typically produces a juicier chicken in the crock pot.

This recipe is full of flavorful vegetables, chicken and the perfect wild rice blend this classic soup recipe is great for lunch and hearty enough for family dinner.

INGREDIENTS

2 onions, chopped

4 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon olive oil
½ teaspoon of dried thyme
8 cups low-sodium chicken broth
3 carrots, peeled and sliced into ¼ inch thick pieces
2 celery ribs, sliced into ¼ inch thick pieces
8 oz of corn kernels
2 bay leaves
2 lbs. boneless, skinless chicken thighs
1 cup long-grain and wild rice blend
2 tablespoons minced fresh parsley
2 tablespoons corn starch
2 tablespoons water
1 tablespoon sriracha

INSTRUCTIONS

Place your onions, garlic, tomato paste, oil and thyme in a skillet and cook until your onions are tender.

Then pour your onion mixture into your crock pot.

Next, add your broth, carrots, celery, corn, sriracha and bay leaves into your crock pot and then stir.


Sprinkle your chicken with pepper.
Then, place your seasoned chicken in your crock pot.

Cover and cook on low for 6-8 hours or on high for 5 hours.

Next, remove your chicken and shred with two forks and return to soup.

Then remove your bay leaves.

Next, add your rice your rice to your slow cooker.

Mix together your corn starch and water and add to slow cooker.

Cover and cook on high for 30-40 minutes (wait for your rice to be tender)

The to serve, sprinkle your parsley or cilantro, add pepper to taste and serve.