New Year's Soup! Allergy- Free of course

Happy New Year all. 

I trust the holiday season is going well for all-- aside from the usual impromptu parties with no safe food choices and the hostess gifts that are nuts rolled in other nuts topped with almonds. 

  All that aside-- there's lots of eating going on. 

  So, to combat that "I'm so stuffed I'm going to pop" feeling-- how about a nice  Italian soup for the New Year?

  I make a light version of " ribollita"-- which means " reboiled" and, traditionally, Parmesean cheese and day old bread round out the serving of this soup. 

 But my version is top 8 allergen- free; it does contain tomatoes and garlic which can be allergens. One can easily eliminate these ingredients; I'll note how. 

So you'll need:

(Serves 3-4)

3 tablespoons olive oil-- to lightly cover bottom of pot. 

1 small onion, chopped small

2 cloves garlic minced ( eliminate if wish)

2-3 carrots, halved or in thirds 

2 ribs  of celery, chopped

2 cups canned cannellini beans

1 15 oz can of whole peeled tomatoes (eliminate if need to)

1 bunch kale, washed thoroughly, leaves stopped off. 

4 cups vegetable broth or water ( or chicken broth-- it all works)

Rosemary sprig

Coat bottom of pot with oil and heat briefly on medium. 

Put in carrots, onion, garlic, celery and cook on low for 5-10 minutes until those vegetables are soft. Stir so nothing burns. 

Add tomatoes--cutting them in half and adding some of the liquid. Bring to a simmer-- you want to reduce the tomatoes slightly--for 10 minutes . Add rosemary (a stick or two), pepper to taste. 

 Add stock/ liquid and  cannellini beans and bring to boil. 

Reduce heat to simmer for 15-20 minutes. 

Add kale leaves and stir. Cook another 7-10 minutes.

Serve with bread or cornbread.****

This soup can be made in advance and reheated ( on low) to serve. 

Enjoy!

***If your family eats dairy-- melt Parmesean or peccorino on top.