HEALTHY RECIPE FROM THE PRITIKIN COOKING SCHOOL
"Healthy" does not have to mean "blah!" The award-winning chefs at Pritikin are masters at showing people how delicious healthy eating can be.
The Pritikin Eating Plan is proven in more than 100 peer-reviewed studies to have life-saving benefits like lowering cholesterol and blood pressure. Plus, you aren't losing your mind while losing weight. There's no calorie counting, no hunger. Just plenty of healthy, whole foods deliciously prepared, like this recipe.
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Ribollita is a great go-to meal for weeknights ahead because it tastes even better a day or two after it's been made. Don't let the long list of ingredients intimidate you. This is truly a chop-dump-stir recipe. If you can pick up a knife, you can do this!
- Heat a Dutch oven finely misted with olive oil spray over medium heat. Add carrots, onions, celery, thyme, and garlic. Cook until onion is tender, about 5 minutes, stirring frequently.
- Add chard, kale, water, chicken broth, tomato puree, ground red pepper, and diced tomatoes. Stir to combine. Bring to a boil, reduce heat, and simmer 45 minutes.
- Place 1/3 cup of beans in a bowl; mash with a fork until smooth. Add mashed beans, remaining beans, and bread to soup. Cook 5 minutes or until thoroughly heated. Ladle soup into bowls.