Spicy Italian Style Vegetable Soup

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: tomato paste

Fresh tomatoes enhance flavor while tomato paste is cost-effective.

cannellini beans

🥗Healthier: chickpeas

💰Cheaper: kidney beans

Chickpeas add protein and fiber, while kidney beans are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a healthier fat profile, while vegetable oil is budget-friendly.

spinach

🥗Healthier: kale

💰Cheaper: collard greens

Kale is nutrient-dense, and collard greens are often more affordable.

Heat the olive oil in a large Dutch oven over medium heat.

When the oil is hot, add the ribs and brown on all sides, about 5 to 6 minutes in all. Remove to a plate.

Add the onion, leeks, garlic, and red pepper flakes or chiles. Cook until the onions and leeks begin to wilt, about 5 minutes.

Add the beans, bay leaves, and 6 quarts cold water. Bring to a simmer, partially cover and let cook until the beans just begin to become tender, about 20 to 30 minutes.

Add the browned ribs, cabbage, potatoes, and cheese rind and simmer, uncovered, until the beans and ribs are tender and the soup begins to thicken, about 30 to 40 minutes.

Once the beans are tender, season the soup with salt and add the bread cubes. Bring to a rapid simmer and cook, stirring often, until the bread breaks down and thickens the soup, about 20 minutes more.

To serve, remove the cheese rind and bay leaves and stir in the parsley. Serve each portion with a rib or two and sprinkle with grated Pecorino and a drizzle of olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary