Ribollita Soup

By draingal

Ann Marie shared this recipe with me...

Ingredients

• 1/2 cup olive oil
• 2 diced carrots
• 2 diced celery stalks
• 2 chopped red-skinned potatoes
• 1 diced onion
• salt and pepper to taste
• 3 diced tomatoes
• 1 bunch shredded kale
• 1/2 head shredded savoy cabbage
• 6 cups chicken broth
• 1 can cannellini beans
• 8 slices stale bread
• fresh basil

Preparation

Step 1

Warm olive oil in a saucepan over medium heat. Add carrots, celery, potatoes and onion. Season with salt and pepper and stir for 7 minutes or so. Add diced tomatoes, kale, cabbage and chicken broth and boil. Decrease heat and cover pot and simmer for 1 hour, 15 minutes. Stir in can of canniellini beans. Let soup cool for 30 minutes; bring back to a simmer. Brush slices of bread with olive oil and bake in a 375 degree oven until crisp, flipping once, about 5 minutes. Put one slice in each and pour soup over. Top with fresh basil and a poached egg.