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White Beans & Greens Ribolitta

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2 carrots, chopped
2 stalks celery, chopped
1 small onion, chopped
2 tablespoons extra-virgin olive oil
2 cloves garlic minced
2 cans cooked cannellini (or Great Northern) white beans, drained
1 package mixed baby greens (kale, spinach, Swiss chard)
3/4 cup Mom’s brand Special Marinara
2 (32-ounce) packages chicken or vegetable broth
2 tablespoons Italian seasoning
2 tablespoons lemon pepper
1 teaspoon paprika
Salt and black pepper to taste
½ cup Italian-seasoned breadcrumbs
Extra-virgin olive oil

Saute the carrot, celery and onion in the olive oil in a soup pot over medium-high heat, stirring until lightly caramelized. When they are soft, add the garlic and stir very briefly. Pour in the drained beans and bring just to a boil, then stir in the greens, Mom's Special Marinara Sauce and vegetable broth. Return to a boil. Add the Italian seasoning, lemon pepper, salt and black pepper. Add the breadcrumbs. Reduce heat and simmer for at least 45 minutes. Serve hot drizzled with additional olive oil. Serves 6-8.
 

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