Ribollita is a delicious low fat Italian soup, a bit similar to the famous minestrone, but instead of pasta, you cook it with beans.
Ribollita is very filling, as you serve it on top of 2 bread slices and a cooking spoon of slightly fried spinach, and top all that with a tablespoon of low fat Parmesan cheese.
You can add bacon bits if you want, but you don't really need it. This delicious Italian soup is full of flavour and goodness.
Ribolita yields 3 WW points, but you may want to have a double ration and go for a sixer! You won't go for seconds or dessert after that! (and if you are... you shouldn't!).
1 Tbsp olive oil
2 onions, chopped
2 carrots, chopped
2 Tbsp crushed garlic
2 celery sticks
1 fennel bulb, trimmed and chopped
2 large courgettes, thinly sliced
1 X 425 g (14 oz) can chopped tomates (with onion and basil, or any other combination you want)
1 Tbsp pesto
1 lt (4 cups) vegie stock
1 X 425 g borlotti beans, drained
Salt and pepper
8 slices of white bread
1/2 kg spinach
2 tsp extra virgin olive oil
1 Tbsp low fat grated Parmesan cheese
This is what you do:
Ok, first you heat one tsp of olive oil in a large pot, and add the onions, carrots, garlic, celery and fennel and stir for about 10 minutes.
After that, add the courgettes and keep stirring for another 2 minutes.
Next, add the tomatoes, pesto, stock and the beans and stir till boiling, and then simmer for about 30 minutes or so. By then, the vegies will be soft and tender.
Add salt and pepper.
Now prepare your seving dishes by placing a slice of bread in the bottom of the saucers.
Heat a frying pan, and add 2 tsp of extra virgin olive oil, and fry the spinach for about 2 minutes.
Spoon equal portions of spinach on the bread slices, and then laddle the soup on top of the bread and spinach.
Garnish with a Tbsp of low fat Parmesan cheese on each portion.
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