In these lingering arctic temperatures and snowy conditions, this is the perfect soup to warm you up nicely!

Ribollita is a famous soup from Tuscany in Italy and like many dishes from this region it has got peasant origins. The word Ribollita literally means “reboiled”, as it was originally made by reheating the leftover vegetable soup from the previous day.

The core ingredients of this Tuscan soup are green vegetables and beans, which make this soup not only delicious but also highly nutritious and alkaline!

Enjoy!

Ribollita Vegetable Bean Soup

Serves 4 as a starter
Serves 2 as a main course

Ingredients

250g of green vegetables (a selection of green cabbage, spinach and rucola works very well)
1 carrot
1 celery stick
2-3 garlic cloves
60g of sprouted bread from the day before (or healthiest alternative)
1-2 rosemary twigs
4 tbsp olive oil
1 litre of yeast-free vegetable stock (organic if possible)
1 can of precooked white beans
1 red onion
Celtic Sea Salt or Himalayan Salt
Freshly ground black pepper

Instructions

Wash the green vegtables and roughly cut them into pieces. Peel the carrot, wash the celery stick and cut both into strips and then small cube-size pieces. Peel the garlic cloves and cut them into very fine pieces. Cut the sprouted bread into cube-size pieces. Wash the rosemary twigs, take off the needles and cut them into small pieces.

Gently heat 1 tbsp of the oil in a large pot. Add the carrot, celery and garlic and fry them very briefly in the oil. Stir in the rest of the vegetables together with the rosemary.

Add the bread and stock and let it heat up. Reduce the heat to medium level and cover the pot with a lid. Cook the vegetables for about 15 minutes until they start to soften.

Drain the canned beans in a colander and let cold water run over them, until all the liquid from the can has fully drained. Add the beans to the soup and let it cook for about 25 minutes whilst stirring occasionally. The aim is for the soup to thicken! Try the soup and season to taste with salt and pepper.

You have two options now: either leave the soup to cool down and gently reheat the next day as the Italians do or peel the onion straight after cooking, halve and cut it into very fine strips. Put the onion strips onto a small plate and put the pot of soup straight onto the dinning table. Take as much Ribollita as you like, sprinkle over the onion strips and drizzle over some olive oil.

Buon appetito!

About Ross Bridgeford

Ross is known as THE Alkaline Diet Expert...especially when it comes to implementation and making the alkaline diet REAL in your life. He has been living, learning, teaching, coaching and loving the alkaline lifestyle since 2004 and has written over 600 articles, alkaline recipes, videos and guides on how to live alkaline and stay alkaline for life. Ross loves life in Brisbane, Australia (although is a proud Englishman) and is healthily-obsessed with nutrition, fitness and Tottenham Hotspur F.C.

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From Energise Alkaline Diet & Natural Health Blog - health news, alkaline diet resources & tips to make you happy! do something nice today...

Do you fancy a light and healthy dish which is packed with alkaline vegetables? If so then this is the perfect dish for you!

This is a dish which is not only delicious, healthy and nutritious, but also alkaline at the same time. The added sesame seeds give this dish a lovely texture and crunchiness.

You can enjoy it as a starter or as main course accompanied with brown basmati rice or gently steamed salmon.

Mixed Vegetables with Sesame Seeds

Serves 4

Ingredients

50g peeled sesame seeds
400g carrots
700g broccoli
300g leeks
4 sticks of celery
3 tbsp rape seed oil
Himalayan crystal salt or celtic sea salt
Fresh ground pepper

Instructions

Roast the sesame seeds in a frying pan without using any oil at low heat until golden brown. Stir occassionally.

Peel the carrots, clean them and cut into thin pieces. Cut off the flower heads from the broccoli stalk. Peel the stalk and cut into small pieces. Wash the broccoli flower heads.

Remove the outer leaves of the leeks, cut off the end parts and the dark green leaves. Cut each leek into halves, wash them thoroughly and cut them into strips. Remove the leaves, end parts and hard strings of the celery sticks, wash them and cut them into thin slices.

Either gently steam the carrots, celery and the broccoli or bring water to the boil in a large pot with a pinch of salt and quickly blanche the vegetables in boiling water for about 3 minutes. Put the vegetables into a colander, briefly pour cold water over them and drain the water.

Heat the oil in a large frying pan or Wok. Add all the vegetables and stir-fry them at medium heat for about 5 minutes. Season with salt and pepper and sprinkle the roasted sesame seeds over the dish.

Enjoy!

About Ross Bridgeford

Ross is known as THE Alkaline Diet Expert...especially when it comes to implementation and making the alkaline diet REAL in your life. He has been living, learning, teaching, coaching and loving the alkaline lifestyle since 2004 and has written over 600 articles, alkaline recipes, videos and guides on how to live alkaline and stay alkaline for life. Ross loves life in Brisbane, Australia (although is a proud Englishman) and is healthily-obsessed with nutrition, fitness and Tottenham Hotspur F.C.

Mail | Web | Twitter | Facebook | Google+ | YouTube

From Energise Alkaline Diet & Natural Health Blog - health news, alkaline diet resources & tips to make you happy! do something nice today...