Italian for “reboiled,” this is a thick and hearty soup made from leftovers. You can toss in whatever you like, including meat such as chicken or sausage, to the recipe below — or, make it vegan by using veggie stock and omitting the optional cheese. I like this pre-race because it’s packed with healthy carbs, protein, healthy fats, other nutrients and fiber. I clipped this recipe years ago from “The Athlete’s Palate” column that Runner’s World used to run, and I modify it in two ways: instead of using Yukon gold potatoes, I used cubed baked sweet potato, and instead of Italian white bread, I use a grainy whole wheat bread (my favorite: an artisan bread made in MIll Valley called Judy’s Breadsticks). It tastes best if you make this a day ahead and let it sit in the fridge, then reheat.
Ingredients:
2 cups cannellini or any white bean, drained and rinsed
1/2 cup extra-virgin olive oil
1 tablespoon minced fresh garlic
1 tablespoon chopped fresh rosemary
1 large onion, chopped
1 carrot, peeled and chopped
1 large Yukon gold potato, diced (or sweet potato. Note: if using sweet potato, bake in foil at 400 for about 45 min ahead of time to soften)
2 celery ribs, chopped
1 bunch kale, chopped
1 can of diced tomatoes
2 cups chicken stock (or vegetable if vegetarian)
3 slices day-old, crusty white Italian-style country bread (or whole wheat; see note above)
salt and pepper to taste
Grated parmigiano-reggiano cheese (optional)
Additional olive oil (optional)
Directions:
Mash one cup of the cannellini beans in a bowl with the back of a fork until smooth. Set aside. Gently cook garlic, rosemary, onions, celery, carrot and kale in olive oil for about 20 minutes in a heavy-bottomed soup pot, stirring occasionally. Add both mashed and whole cannellini beans, chicken stock, potato and tomatoes. Simmer gently for at least an hour. Then add bread in torn-up pieces and simmer until it’s completely dissolved. Taste and adjust seasoning with salt and pepper. Serve drizzled with additional olive oil and grated parmesan cheese if desired. Makes 4 generous servings.
Nutritional info (when prepared without optional modifications and additions): Calories per serving 580; carbs 61g; protein 14g; fat 31g
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