When I first flipped through my friend Andie’s cookbook, “Eating in the Middle“, I knew I was going to make this recipe.
Ribollita is a Tuscan soup that will make your kitchen smell like you’re in the middle of Italy and there are rolling vineyards just outside your window. Really.
I’m so excited to share this insanely delicious recipe from Andie’s new book – officially out today!
If you don’t know of Andie already, well, I’m happy to introduce you! Andie is most famously known for losing 135 pounds and keeping it off. Yes, 135 pounds. She wrote a NY Times bestselling memoir called “It Was Me All Along” that I almost cried through it was so dang good.
Aside from that, she runs a blog now called “Andie Mitchell” (previously Can You Stay for Dinner?) where she posts recipes, coffee talks, and shares her journey with food.
I’m proud to call her a friend and am even prouder to share a recipe from her cookbook “Eating in the Middle” which publishes today. I love Andie’s approach to cooking: mostly wholesome. This cookbook isn’t gluten-free, vegan, Paleo, but instead, a gentle guide to eating recipes with real ingredients and real flavor.
Which leads me to today’s recipe: ribollita. My gosh, is this good. You’re going to want to make this – either from my blog or straight from her gorgeous cookbook. Of course, to make it Inspiralized-appropriate:
- I omitted the Parmesan cheese, but if you’re not vegan and eat dairy: add it! It adds an incredible amount of salty flavor (dare I say umami?)
- Instead of starting off with cubed carrots, I saved them for the end and of course, made them spiralized
- I used vegetable broth instead of chicken broth, again, because…. #vegan
- I used canned beans, instead of dry beans (to save time!)
And of course, if you do make this recipe on your own, be sure to hashtag #inspiralized and #eatinginthemiddle!
Check out today’s Anchor podcast (2-minutes!) for #TonedTuesday, where I talk about sneaking in fitness throughout the day – without the gym!
Ribbolita with Spiralized Carrots
- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion chopped
- 1.5 stalks celery chopped
- 2 garlic cloves minced
- 1 15-ounce can crushed tomatoes
- 4 cups low-sodium vegetable broth use chicken if not vegan
- 1 bay leaf
- 2 fresh sage leaves
- 2 sprigs fresh thyme leaves
- 1/4 teaspoon freshly ground black pepper
- 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)
- 1 large carrot peeled, Blade D, noodles trimmed
- If not vegan: 1/4 cup grated Parmesan cheese
- 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.)