Ribollita (Vegetable, Bean and Stale Bread Soup) - PCOS-Friendly Recipe
This Ribollita (Vegetable, Bean and Stale Bread Soup) is a PCOS-friendly recipe.
Nutrition per Serving
Ingredients
- 1 cup borlotti beans or other small dried bean of choice, soaked for 4 hours
- 8 cups chicken stock
- 3 to 4 cloves garlic, crushed
- 2 onions, 1/2 peeled, 1 1/2 chopped
- Salt and freshly ground black pepper
- 5 to 6 slices 1-inch thick peasant style bread, cut into coarse cubes or torn into pieces
- About 1/4 cup EVOO, plus some for drizzling at the table
- 2 carrots, chopped
- 2 small ribs celery with leafy tops, chopped
- 1 teaspoon crushed red pepper flakes, 1/3 palmful
- 1 fresh bay leaf
- Herb bundle of fresh parsley, sage, thyme and rosemary
- 1/2 cup dry white wine
- 1 bunch Tuscan kale (also known as lacinato or dinosaur) or Swiss chard, stemmed and chopped, (about 12 ounces trimmed greens)
- 1/2 small savoy cabbage, cored and chopped, about 2 to 3 cups
- A few grates of nutmeg
- 2 cups tomato puree or passata
- Parmigiano-Reggiano rind, plus freshly grated to pass at table
- 1 small white or red onion, finely chopped
Instructions
- Variations: For a sweeter soup, add chopped fennel to your mix. For autumn, add zucchini or butternut squash to your blend.
- Drain the beans and place in a pot with 4 cups chicken stock, 1 clove garlic, half an onion and some salt and pepper. Bring to a low boil, reduce the heat and simmer until tender, 30 minutes.
- Meanwhile, preheat the oven to 350 degrees F. Bake the bread until deeply golden and toasted. Store in foil.
- Heat 1/4 cup EVOO, 4 turns of the pan, over medium-high heat in a large Dutch oven. Add the chopped onions, carrots, celery, remaining 3 cloves garlic, chile flakes, bay leaf and herb bundle. Season with salt and pepper. Cook, partially covered, to soften, about 5 minutes. Add the wine, kale, cabbage and a little nutmeg. Stir. Wilt the greens, partially covered, 5 to 6 minutes more. Add the beans and their liquids and the tomato puree. Stir. Add 2 cups more stock (reserve 2 cups for the night you serve). Add the cheese rind to the soup. Simmer to combine flavors, 15 minutes. Remove 3 cups of the beans and vegetables, about half the soup, to food processor and puree. Then add back to pot. Cool and store the soup for a make-ahead meal.
- To serve, heat the soup over medium heat, add the bread to the soup and let it absorb the liquid. Thin the soup with the remaining 2 cups of stock. Taste to adjust seasoning. Remove the herb bundle, rind and bay leaf. The ribollita is done when a wooden spoon can stand straight up in the soup. Ladle into shallow bowls and garnish with a generous drizzle of EVOO, finely chopped raw onion and cheese. Leftover soup can be fried in olive oil in a skillet like potato pancakes or hash, and topped with over easy or fried eggs.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Kale.
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Frequently Asked Questions
Yes, this Ribollita (Vegetable, Bean and Stale Bread Soup) recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.
Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.
This recipe can be part of a structured PCOS meal plan. It makes 6 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.
Cook Another PCOS-Friendly Lunch
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