Ribollita Soup

By Alqualonde

Frozen spinach was used because it's what I had in the freezer, but kale and Swiss chard would work as well. I had used tomato pureé earlier in the week and had just enough to add to this soup. Tomato sauce, crushed tomatoes, and pretty much any other form of tomato would do. If you don't have stale bread, put a few slices of fresh bread in a warm oven and let them dry out without toasting. Add as much bread to create the thickness you like; I like to make it with enough bread so I can taste it in every bite.

Ingredients

• 2 tablespoons olive oil
• 4 large garlic cloves, chopped
• 1 medium onion, chopped
• 2 carrots, peeled and chopped
• 2 celery ribs, chopped
• 1 dried bay leaf
• 10-ounce bag frozen spinach
• 2 cans cannellini beans with liquid
• 6 cups chicken stock (or vegetable stock, for a vegan adaptation)
• One 15-ounce can (1 3/4 cups) tomato pureé
• 9 ounces day old bread, torn in pieces, about 3 cups
• 1/4 cup fresh basil, chopped
• Parmesan, grated (optional)

Preparation

Step 1

Heat a heavy-bottomed pot over medium-high heat. Add oil. When the oil is hot, add the garlic, onion, carrots, celery, and bay leaf and season with salt and pepper. Sauté until softened, 5 to 7 minutes. Add the frozen spinach and sauté for a moment to break up any large clumps.

Add beans, stock, and tomato pureé. Bring soup to a boil. Stir in bread and reduce heat to a simmer. Cook until soup thickens slightly. Remove from heat and stir in chopped basil. Remove bay leaf and serve topped with grated Parmesan