Ribollita: Italian Vegetable Soup w/ Bread (recipe)

[Guest guest]

i love this soup. i'm not a big fennel fan, so i

usually leave it out. i also add about 1/2 cup dried

pasta (like ditalini). this soup freezes very well.

 

Ribollita: Italian Vegetable Soup w/ Bread

 

1/4 olive oil plus extra for serving

1/4 cup each chopped fennel, celery, onions, carrots

1 garlic clove, minced

1/4 teaspoon dried thyme

6 cups vegetable broth

1 28-ounce can plum tomatoes, chopped

2 cups peeled and diced russet potatoes

1 1/3 cups rinsed and drained canned cannelini beans

1 cup finely shredded Swiss chard or Savoy cabbage

1 cup diced zucchini

2 tablespoons each chopped fresh parsley and basil

8 slices (1 per bowl) 1/2-inch thick diagonally sliced

Italian bread

Salt and freshly ground pepper, to taste

 

1. Combine olive oil, fennel, celery, onions, carrots,

garlic, and thyme in a large, heavy saucepan. Cover

and cook over medium-low heat until the vegetables are

very soft, about 15 minutes. Do not brown.

 

2. Stir in the broth, tomato, potato, beans, and Swiss

chard. Heat to boiling. Reduce heat to low and simmer

15 minutes. Add the zucchini, parsley, and basil.

Cover and cook 2 minutes. Add salt and pepper. Remove

from heat.

 

3. Place a piece of bread in each of 8 soup plates.

Drizzle with a little olive oil. Ladle soup over the

bread and allow bread to soak up the soup.

 

 

 

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