Fresh root vegetables and hearty Italian bread makes Ribollita is a staple in any Italian kitchen.
Pairs Well With
Cooking Time: 35 Minutes
2 Tbsp (30 mL) olive oil
2 small onions, peeled and chopped
2 carrots, peeled and chopped
2 stalks of celery, chopped
1 cup (250 mL) diced new potatoes
3 cloves garlic, peeled and minced
1 tsp (5 mL) sea salt
1/2 tsp (2 mL) ground fennel seeds
1/4 tsp dried chili peppers
1 (28oz) fresh tomatoes
1 (28oz) white beans (cannellini, navy, kidney), rinsed well and drained
4 cups (1L) chicken or vegetable broth
2 sprigs rosemary
2 fresh Bay leaves
1 bunch fresh kale or spinach, trimmed
2 cups stale Italian bread, torn into bite sized pieces
1/4 cup (60 mL) good quality extra virgin olive oil
1/4 cup (60 mL) fresh grated Parmesan
In a large saucepan, heat oil over medium high heat. Cook onions, carrots, celery, potatoes, sea salt, fennel and chili flakes until the vegetables are tender crisp, but not brown, about 10 minutes. Stir in garlic and cook for one minute.
Stir in diced tomatoes, beans and broth, rosemary and Bay leaves. Bring to a boil, reduce heat to simmer, about 10 minutes.
Stir in kale and bread, cook for 15 minutes more, until soup is thick and silky. Discard Bay leaves and rosemary stems.
Serve in warmed soup bowls, drizzled with extra virgin olive oil and fresh Parmesan.