Classic Ribollita - Guiding Stars

cannellini beans

🥗Healthier: navy beans

💰Cheaper: kidney beans

Navy beans are lower in calories, while kidney beans are often more affordable.

kale

🥗Healthier: spinach

💰Cheaper: collard greens

Spinach is more nutrient-dense, while collard greens are a cost-effective leafy green.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasonings

Homemade broth is fresher, while seasoned water is a budget-friendly alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers health benefits, while canola oil is often less expensive.

Heat extra virgin olive oil in a large pot.

Finely mince onion and chop celery and carrots; add them to the pot and sauté until softened.

Add minced garlic and sauté until fragrant.

Chop tomatoes and add them to the pot; cook until they start to break down.

Pour in vegetable stock and bring to a boil; let boil for about 10 minutes.

Add the rind of parmigiano-reggiano for flavor.

Open, drain, and rinse cannellini beans; set aside.

Wash and chop kale; set aside.

Add cannellini beans to the pot and season with salt, black pepper, and a pinch of Italian seasoning; let simmer for 15-20 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens