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Ribollita: Italian vegetable and bread soup Recipe

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This recipe for Ribollita: Italian vegetable and bread soup, by , is from The Fahey Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bridget Fahey
Added: Saturday, April 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 tbsp olive oil
1 red onion, chopped
1 leek, chopped
1 garlic clove, chopped
4 carrots, sliced into half-inch rounds
4 zucchini, sliced into half-inch rounds
1/4 of a cabbage, shredded and chopped
1 bunch kale
1 small bunch spinach, shredded and chopped
4 potatoes, peeled and cut into one-half inch cubes
1 cup green beans, cut into bite-size pieces
2 cups white beans
2 tablespoons sea salt
1 pound stale Italian bread, sliced
Parmesan to taste

Directions:
Directions:
Heat the olive oil in a large pot and sauté the onion and leek together over low heat until translucent. Add the garlic and sauté for 1 minute. Add all the remaining vegetables. Season with sea salt and stir to mix in the onions and leeks evenly. Cover and cook for about 20 minutes. Stir and cover with water to the top of the pot. Cover and cook the soup for 1 hour. Add the Tuscan beans. Soup should not be thick at this point.

It is best to let the soup sit a day before "reboiling" with bread. The next day, put the soup in a pot and layer with thin slices of day-old bread. Heat while stirring until the bread breaks apart and thickens the soup. The soup should be thick enough to eat with a fork. You can add more broth or water if needed. Season to taste with salt. Ladle into bowls and shave Parmesan on top.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
2 hours + an extra day to let soup sit
Personal Notes:
Personal Notes:
This soup was a hit with us in Italy.

 

 

 

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