Ribollita

  • Yield: 8 servings

Ingredients

2tablespoons olive oil
2 onions, finely chopped
Sea salt
Freshly ground black pepper
4 garlic cloves, finely chopped
4 carrots, finely chopped
8 tomatoes, skinned and roughly chopped
2 (14-ounce) cans cannellini beans, drained
12ounces hearty greens, such as calvo nero or kale, chopped
5cups hot vegetable broth
1tablespoon rosemary leaves, finely chopped
1/2 ciabatta loaf, cut into cubes
Drizzle of olive oil
Freshly grated Parmesan cheese

Instructions

  1. Heat oil in a saucepan; add onions and cook over low heat 6 to 8 minutes or until soft. Season with salt and pepper, then stir in garlic and carrot and cook 5 minutes.
  2. Stir in tomatoes, beans, potatoes and greens and cook 5 minutes. Pour in stock. Add rosemary and simmer over low heat 15 to 20 minutes or until  potatoes are soft. Taste and season again with salt and pepper.
  3. Let cool completely, then transfer to a freezer-proof container, making sure everything is covered with liquid. Seal and freeze up to 3 months.
  4. To serve, defrost overnight in the refrigerator. Preheat oven to 400F. Place ciabatta cubes on a baking sheet, drizzle with olive oil and bake in oven 10 minutes or until golden.
  5. Meanwhile transfer soup to a saucepan and heat until hot. Serve topped with ciabatta, a drizzle of olive oil and a sprinkling of Parmesan.

Recipe reprinted with permission from DK Publish, a division of Penguin Group (USA) Inc. from Illustrated Quick Cook by Heather Whinney (DK Publishing, 2009). All rights reserved.

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