Rebollita: Tuscan Vegetable and Bread Soup

By bjnelson55

Wonderful soup we had on our tour through Tuscany, Italy in September, 2010

Ingredients

• 1 onions, finely chopped
• 1 leek
• 1 10 ounce can cannellini (white beans)
• 2 quarts chicken broth
• 1 head black leaf kale, sliced and chopped
• 2 celery stalks, sliced
• 1/2 cup parsley leaves, chopped
• 2 carrots, sliced
• 2 zucchini, sliced
• 1 small bunch of basil, leaves torn
• 2 tablespoons tomato paste
• 1/2 tsp oregano
• freshly ground, black pepper
• 1 tsp sea salt
• 1/2 cup extra-virgin olive oil
• 1/2 pound stale Italian bread
• freshly grated Parmesan cheese

Preparation

Step 1

Sauté onion and leek in 1/4 cup olive oil minutes until translucent.
Add a cup of chicken broth and bring to a simmer. Add the kale, other vegetables, and basil to this the onions and broth.

Cook for 20 minutes, covered. Add the beans, the rest of the broth.
Add tomato paste, oregano, and season to taste with salt and pepper.

Cook for 90 minutes. It should not be thick at this point.

It is best to let the soup rest at least a day.

Put the soup in a pot and layer the soup with thin slices of day old bread.
Heat while stirring until the bread breaks apart and thickens the soup. You can add more broth or water if needed.

When the soup is done, turn off the heat and stir in 1/4 cup olive oil. Taste for salt.

Serve with the freshly grated cheese on top.