Ribollita with Spiralized Carrots

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Ribollita with Spiralized Carrots

Ribollita with Spiralized Carrots

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!

Ribollita with Spiralized Carrots

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.

Ribollita with Spiralized Carrots

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!

Inspiralized

Recipe

Ribbolita with Spiralized Carrots

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 4

Ingredients

  • 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
  • salt
  • 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

Instructions

  • 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.)

ribollita with spiralized carrots

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68 comments

Mary says:
This looks SO GOOD!! A must try!
Shannan Biddelman says:
Looks real good!
Teresa says:
This looks so delicious!
Laura S says:
Will definitely be ordering Andie's book. Been a fan of her blog for a long time. Can't wait to try this recipe!
Kristina says:
After seeing your snaps of this yesterday, I can't wait to make it! I've been doing no meat March so your blog has been a huge help this month. I'm going back to seafood when the month ends (and likely never going as far as vegan) but I have a nice big list of recipes to try (including this one) now.
Shelley says:
Can't wait to try this!
Rose says:
This soup I would definitely try as I have some big carrots from the garden!!
Jennifer B. says:
Spiraling is new to me but I love it. I eat more veggies this way.
Sharon S says:
This looks delicious! I need to find carrots big enough to spiralize. I just got my inspiralizer and it is awesome!
Jessica says:
Looks delicious!
Teri says:
Love that motto!
Liz says:
You have so many carrot recipes that look so good! I just wish I could find carrots big enough to spiralize!!
Nancy says:
Trader Joes has spiralized carrots in the freezer section.
Beth says:
Thank you, but we don't have Trader Joe in Canada (at leats not Quebec...) ?
Erika Faust says:
I have never heard of ribollita but it looks tasty! It's going on my to-try list.
Karen says:
Love your recipes. Can't wait to try this
Maggie B says:
Really excited to check out recipes from Andie's cookbook and incorporate inspiralizing into them!
Holly says:
I've seen Andie's cookbook featured on several blogs recently & all the recipes look wonderful! I'd love to add it to my collection, and your tweaks to this particular dish are really appealing. Thanks for the giveaway opportunity! :)
Marissa D. says:
Looks so good. I need to try this recipe soon! I have never spiralized carrots though before. Does anyone think its easy or difficult to do?
Kari says:
I just got a spiralizer in January and can't wait to try this recipe!
jody says:
What a wonderful addition to my cookbook collection - can't wait to try this recipe. I love my Inspirializer and have already given 2 to family members (along with your first cookbook). Anxiously awaiting your new cookbook!
Maryanne N says:
Looks like a lovely book! Thanks for sharing, Ali. Will also look for her biography.
Sue Ellen says:
This recipe looks amazing!
Kelsey says:
Would love to win this cookbook! I love both of your blogs.
Amelia says:
Looking forward to it!
Adrianne says:
Ali, thank you for sharing this recipe! I made it Sunday evening and loved the flavors. However, I struggled to find a carrot thick enough to spiralize between Trader Joe's & Whole Foods. Any tips on where to find the best carrots for spiralizing?
Anonymous says:
Hoping you get an answer! I can't find any thick enough either :)

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