Low-Calorie • Vegetarian • Gluten-Free

Active 1 hr

Total 1¼ hrs

Ribollita

Ribollita, a hearty Tuscan vegetable soup, uses day-old bread to add body. This version uses a bean mash instead, which keeps the soup gluten-free and adds fiber.

• 1 14-ounce can whole peeled plum tomatoes
• 2 15-ounce cans cannellini beans, rinsed (see Tip, opposite), divided
• 3 tablespoons extra-virgin olive oil, divided
• 1 medium leek, halved lengthwise and sliced (see Tip), white and light green parts only
• ¼ cup thinly sliced garlic
• ½ teaspoon ground pepper, divided
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup diced zucchini
• ¼ teaspoon salt, divided
• 1 bunch kale or chard, tough stems removed and cut into 2-inch-wide slices
• ¼ head Savoy or green cabbage, cut into 1-inch cubes (about 4 cups)
• 2 cups diced russet potatoes
• 3 cups vegetable broth
• 2 cups water
• ½ teaspoon dried thyme
• 1 bay leaf
• ⅛ teaspoon celery seeds
• Crushed red pepper to taste

1. Drain the tomatoes, reserving the liquid. Dice the tomatoes. Using a potato masher, mash half the beans into a paste. Set the tomatoes and beans aside.

2. Heat 2 tablespoons oil in a large pot over medium heat. Add leek and garlic; cook, stirring, until tender but not brown, 2 to 3 minutes. Season with ⅛ teaspoon pepper. Stir in carrots, celery, zucchini and the remaining 1 tablespoon oil; cook, stirring, until the vegetables are nearly tender, 3 to 5 minutes. Season with ⅛ teaspoon each salt and pepper.

3. Stir in kale (or chard) and cabbage. Cover and cook, stirring occasionally, until wilted, 4 to 6 minutes. Add potatoes, broth, water, tomatoes and juice, the mashed and whole beans, thyme and bay leaf. Bring to a simmer over medium heat. Add celery seeds, crushed red pepper and the remaining ¼ teaspoon pepper and ⅛ teaspoon salt. Cover and cook, stirring occasionally and reducing the heat to maintain a gentle simmer, until all the vegetables are tender, 15 to 20 minutes.

Serves 8: about 1¾ cups each

Calories 211 | Fat 6g (sat 1g) | Cholesterol 0mg | Carbs 32g | Total sugars 6g  (added 0g) | Protein 8g | Fiber 8g | Sodium 505mg | Potassium 669mg.

Nutrition bonus: Vitamin A (108% daily value) | Vitamin C (89% dv) | Folate (23% dv).

Give canned beans a rinse before using to reduce the sodium by up to 35 percent, or opt for low-sodium or no-salt-added beans.