RIBOLLITA SOUP

Plant-based cooking instructor, Diane Rose-Solomon has teamed up with Registered Dietitian, Jocelyn Harrison to provide an online series that teaches you the how and why of plant-powered eating.

We offer a series of three classes focusing on type 2 diabetes, heart health and preventing certain cancers.

This single class focuses on preventing certain cancers.

We show how, through healthy plant-based eating, we can prevent, and reverse, chronic diseases including heart disease, type 2 diabetes, gut issues, certain cancers, and cognitive decline. If you are looking to boost your overall health and wellness, but not quite sure what to do in the kitchen, this series is for you.

Diane will teach you how to cook a delicious healthy plant-based meal while Jocelyn speaks about the health benefits of eating plant-based.

All three classes can be downloaded as a series or individually. 

I had never made Ribollita Soup until Jocelyn recommended that we teach it for our class. Of course I had to try cooking it before I agreed to teach it.  It turns out, it’s easy and delicious and super healthy. It ticks all the boxes: plant proteins, veggies, greens (kale!), a rainbow of colors and flavors too! It’s basically a kale and bean soup with a cool name which, in my opinion elevates the dish. 😉

I love having this in my freezer and also sharing with my neighbors. If you do learn how to make this dish, I highly recommend reading the bottom of the recipe and adding in the add-ons that make it sparkle. 

Another bonus to this course is that Jocelyn shared a handout about preventing cancer with nutrition. It is included when you purchase the course.

You can gather the ingredients and cook along with me, or watch the video and cook later.

Class Runs Approx. 60 minutes

Cost: $59 for single Ribollita Class

GOT A QUESTION OR INTERESTED IN 1:1 COACHING WITH ME?

Drop us a line at Diane (at) whatsplantbasedcooking (dot) com and we’ll be happy to help.