Ribollita (italian vegetable soup)
8 Servings
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil; or to taste |
| 1 | large | Red onion; finely chopped |
| 1 | Rib celery; finely chopped | |
| 1 | medium | Carrot; finely chopped |
| 3 | Cloves garlic; finely chopped | |
| 6 | Sprigs parsley; finely chopped | |
| 1 | can | (15 oz) chopped tomatoes; undrained |
| 1 | can | (15 oz) small white beans; undrained |
| 1 | can | (15 oz) black beans; partially drained |
| 1 | medium | Potato; peeled and chunked |
| 1 | pack | Coleslaw cabbage |
| 1 | bunch | Spinach or Swiss chard; stemmed and chopped |
| Salt and pepper to taste | ||
| 8 | slices | Italian bread (optional); chunked |
| 2 | Green onions; finely chopped | |
| Parmesan cheese; grated | ||
Heat olive oil in a stock pot or other large pot. Add onion, celery, carrot, garlic and parsley. Saute until vegetables soften. Add tomatoes, beans, potato, cabbage and spinach. Add water to cover vegetables. Cover and cook on medium-low heat until vegetables are cooked. Taste and season with salt and pepper. Remove from heat, add bread and cool, preferably overnight. To serve, reheat and simmer for at least 30 minutes. Soup should be thick, but add more water if desired. Top with green onions and Parmesan cheese.
NOTES : We generally omit the bread. This soup freezes well.
Recipe by: Adapted by Crane Walden Posted to recipelu-digest by "Crane C. Walden" <cranew@...> on Feb 7, 1998