A doctor’s approved spin on Ribollita, which is a rustic Italian soup, makes it healthier to eat. Like most other soups, it tastes better after it’s reheated the next day since it allows the flavors to develop more. Traditional Ribollita has Parmesan cheese and chunks of Italian bread. However, this version substitutes the cheese and bread with kale and cabbage.

Benefits of Kale and Cabbage

Adding kale and cabbage to the soup can increase the number of antioxidants in the soup which can reduce the risk of heart disease, strokes, and prevent oxidation of bad LDL cholesterol. This is what makes this Ribollita soup doctor-approved. Here’s how to make it.

Ingredients for Ribollita Soup with White Beans & Kale

This soup can be prepared ahead of time and this recipe makes 6 servings. Here’s a list of the ingredients:

• 1 Large Red Onion (chopped)
• 2 Carrots (chopped)
• 2 Celery Ribs (chopped)
• 2 Russet Potatoes (diced)
• 4 Cloves of Garlic (minced)
• 1 Head of Savoy Cabbage (chopped)
• 1 Bunch of Kale (chopped)
• 6 Cups of Vegetable Broth
• 1 28-ounce Can of Salt-free Diced Tomatoes (undrained)
• 3 Cups Cooked or 2 15-ounce Cans of Salt-free Cannellini Beans (drained)
• 3 Tablespoons of Nutritional Yeast
• 1 Sprig of Rosemary
• 1 Bay Leaf
• ¼ Teaspoon Red Pepper Flakes (or as desired)

How to Prepare

1. Heat ¼ cup of water in a large pot on medium heat. Add in the garlic, onion, and carrots. Cover and cook while stirring occasionally and until the vegetables have softened.
2. Once the vegetables have softened, add the vegetable broth, potatoes, celery, kale, cabbage, tomatoes, beans, rosemary sprig, red pepper flakes, and the bay leaf. Bring it to a boil and then lower to a simmer. Continue to cook the vegetables until they’re very soft which takes about 45 minutes.
3. Remove and throw out the bay leaf and rosemary sprig. Add and stir in the nutritional yeast.
4. Serve the soup while hot.

Bread making is one of the oldest food arts in the world. Yet, the part that involves yeast can often be confusing to some people. This is why we will look at the two most common types of yeast — the active dry and instant ones — to better understand the difference between them and how to use them correctly.

What Is Active Dry Yeast?

If you are a rookie baker or a baking enthusiast, this is probably the yeast you’re most familiar with and use regularly. Active dry yeast is made up of coarse, oblong granules. It is ideal for long-term storage — if frozen, it can last to up to 10 years — but it is incredibly sensitive to thermal shock if there is a rapid change in temperature. To activate the yeast, you need to first dissolve it in lukewarm water before adding it to your baking ingredients.

What Is Instant Yeast?

Also known as quick-rise or fast-rising yeast, instant yeasts look like their active dry counterpart. The only visible difference is that the granules are smaller here. Since it has more live cells, instant yeasts are ideal for quick baking recipes as they activate much faster. Another major difference of active dry yeast is that the instant one doesn’t need to be dissolved in water before it is added to the other ingredients.

Can They Be Substituted for One Another?

Absolutely yes. They can be used interchangeably as long as you follow the specific method for use with each yeast variety. So, if you want to substitute active dry for instant yeast, you need to have a bit more time on your hands as this will mean a slower rise time (a.k.a. +15 more minutes). And, if you’re doing the opposite and replacing instant for active dry yeast, you need to reduce your rise time by 15 minutes.