Go Back

Ribbolita with Spiralized Carrots

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
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.)