Fructose Free Ribollita
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Learn more →Ingredients
6 servings
- 3 tbsp extra-virgin olive oil, plus more for drizzling
- 1 medium yellow onion, finely diced
- 3 medium carrots, peeled and finely diced
- 3 stalks celery, finely diced
- 4 cloves garlic, thinly sliced
- ¼ tsp red pepper flakes
- 2 tbsp tomato paste
- 1 can (14 oz) whole peeled tomatoes, crushed by hand
Ingredient noteTomatoes carry a little excess fructose that a low fructose diet watches in larger servings; the small amount used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid whole peeled tomatoes, please tap it and change its rating to Red.
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 6 cups low-sodium vegetable broth
- 1 parmesan rind (about 2–3 inches)
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
- 1 bunch cavolo nero (tuscan kale / lacinato kale), stems removed, leaves roughly chopped (about 6 cups packed)
- 4 cups day-old crusty bread, torn into 1-inch pieces (about 6 oz)
- 1 tsp salt, plus more to taste
- ½ tsp black pepper, plus more to taste
For serving
- parmesan cheese, freshly grated, for serving (optional)
Instructions
- 1
Heat 3 tbsp olive oil in a large Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 10 minutes.
- 2
Add the garlic and red pepper flakes and cook, stirring, until the garlic is fragrant and just beginning to turn golden at the edges, about 2 minutes.
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