Dietitian’s favorite cozy meal! #soup #souprecipe #nytcooking

Ribollita: The Cozy, Gut-Healthy Stew You’ll Want on Repeat 🍂 This traditional Tuscan soup is one of my favorite ways to pack in plants, fiber, and flavor, especially as the weather cools. “Ribollita” literally means “reboiled,” and it’s the perfect example of how humble, affordable ingredients can transform into something deeply nourishing and satisfying. Inspired by the New York Times Cooking recipe, you’re going to love this recipe that’s perfect for batch-cooking. ————————————————— 🧄 Ingredients (serves 6–8): 1 large onion, chopped 2 medium carrots, diced 2 celery stalks, chopped 4 garlic cloves, minced ¼ cup olive oil (plus more for drizzling) 1 bunch kale or Swiss chard, stemmed and chopped 1 (14-oz) can whole peeled tomatoes 2 (15-oz) cans cannellini beans, drained 6 cups low-sodium vegetable broth or water 4–6 slices day-old whole grain or sourdough bread Salt and pepper to taste Fresh rosemary or thyme 1/4 cup Parmesan cheese, grated Red onion, sliced 🍲 Instructions: 1. In a large pot, sauté onion, carrot, and celery in olive oil until soft (about 10 min). 2. Add garlic and cook 1–2 min until fragrant. 3. Add tomatoes, beans, and broth. Season with salt, pepper, and herbs. 4. Bring to a boil, then reduce to simmer for 30–40 minutes, until veggies are tender. Then add kale and let wilt. 5. Top with bread and then add cheese and onions on top. Bake for 15 minutes at 450 Fahrenheit. 6. Drizzle with olive oil before serving. Enjoy. Why I love it:✔️ High in fiber to support digestion and gut health✔️ Rich in phytonutrients and antioxidants✔️ Plant-based and affordable✔️ Freezes well for easy meal prep ——————— Save this one for a cozy night in or make a big batch for weekday lunches. Your gut (and wallet) will thank you!