Tuscan Ribollita - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Victoria Granof
How good does a pot of this soup on the stove on a chilly, soccer-packed fall Saturday sound?
Ingredients
- 3 garlic cloves, peeled and smashed
- 1 small onion, peeled and roughly chopped
- 1 carrot, peeled and chopped
- 1 celery stalk, chopped
- 4 ounces pancetta or ham, chopped
- 1/2 cup olive oil
- 1 15-ounce can whole peeled tomatoes
- 3 15-ounce cans cannellini or great northern beans, drained and rinsed
- 2 cups chicken broth
- 1 sprig fresh rosemary
- 1 bunch kale, roughly chopped
- 1/2 cup toasted bread crumbs
- Grated parmesan
Instructions
- In a large pot over medium heat, sauté the first five ingredients in 2 tablespoons of the olive oil for 5 minutes.
- Add the tomatoes and their juices, along with the beans, broth, and rosemary. Simmer, covered, until the beans break apart, about an hour.
- Add the kale and cook for 5 to 7 minutes more. Stir in the bread crumbs and serve, drizzled with the remaining olive oil and sprinkled with the cheese.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Kale.
Kale is an excellent source of calcium, which has an important role in egg maturation and follicle development in the ovaries.
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