ribollita

By momofsixplus1

ribollita means to "boil twice" in Italian, and that's just what you do with this hearty vegetable soup, reboil it with slices of bread.

Ingredients

• 1/2 cup extra virgin olive oil
• 2 leeks, sliced(white part only)
• 2 cloves garlic, minced
• 2 celery stalks, chopped
• 4 carrots, peeled and chopped
• 1 (141/2 oz) can diced tomatoes
• 1 (15 1/2 oz) can cannelini beans
• 1 bunch kale, ribs removed and chopped
• 1 bunch spinach or swiss chard, chopped
• 1/4 head savoy cabbage, chopped
• 2 potatoes, peeled and chopped
• 2 zucchini, chopped
• 1 tablespoon salt
• 1/2 tsp pepper
• 1 tsp rosemary
• 1/2 tsp red pepper flakes
• water
• 1 loaf stale(day old) french or italian bread, sliced
• grated parmesan

Preparation

Step 1

heat the olive oil in a large pot over medium heat. add the onion, leeks, garlic, celery, and carrots, saute until the onion is softened, about 5 minutes. add the tomatoes with their juice, the beans, and the remaining
vegetables. then season with the salt, pepper, rosemary, and red pepper flakes. add enough water to cover the vegetables ( about 10 cups) and bring the soup to a boil. reduce the heat, then cover and simmer the soup for 1 1/2-2 hours.

add the slices of bread, then raise the heat to medium-high and bring the soup to a second boil, stirring occasionally, until the bread has fully broken down, about 10-15 minutes.

let the soup stand for about 10 minutes before serving. ladle the soup into bowls, then sprinkle with parmesan cheese.

makes about 24 cups.