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