Ribolitta
I got this idea from a Barefoot Contessa episode and modified it. Delicious Winter Soup!
1 Yellow Onion, chopped
3 Tbsp Olive Oil
1 Cup Carrots, chopped
3 Ribs Celery, chopped
4 Fresh Tomatoes, copped
1/2 Head Cabbage, slivered
4 Cups Kale, chopped
1/2 Cup Fresh Basil, chopped
1 Can White Beans
1 Cup Chopped Coconut Bacon
4 Cups No Chicken Broth (Imagine Foods) Broth
House Blend to taste
1/4-1 tsp Red Pepper Flakes (depending on taste)
Optional Toppings:
Olive Oil
Raw Feta
Saute onions, carrots and celery in oil until tender. Add cabbage and sauté 5 minutes more. Add broth and beans and bring almost to boil. Turn off heat and add kale, basil, and tomatoes. Season and cover for 5 minutes. Serve topped with olive oil, coconut bacon and raw feta. Traditionally served with bread cubes, but eliminate to avoid yeast, or add a small amount of your favorite healthier bread such as Mack's Flax or Veganic Breads.
1 Yellow Onion, chopped
3 Tbsp Olive Oil
1 Cup Carrots, chopped
3 Ribs Celery, chopped
4 Fresh Tomatoes, copped
1/2 Head Cabbage, slivered
4 Cups Kale, chopped
1/2 Cup Fresh Basil, chopped
1 Can White Beans
1 Cup Chopped Coconut Bacon
4 Cups No Chicken Broth (Imagine Foods) Broth
House Blend to taste
1/4-1 tsp Red Pepper Flakes (depending on taste)
Optional Toppings:
Olive Oil
Raw Feta
Saute onions, carrots and celery in oil until tender. Add cabbage and sauté 5 minutes more. Add broth and beans and bring almost to boil. Turn off heat and add kale, basil, and tomatoes. Season and cover for 5 minutes. Serve topped with olive oil, coconut bacon and raw feta. Traditionally served with bread cubes, but eliminate to avoid yeast, or add a small amount of your favorite healthier bread such as Mack's Flax or Veganic Breads.