Ribolitta or Rustic Tuscan Vegetable Soup, AKA World Peace Soup

By mitzzy

Peasant soup that is pure sunshine and a nona’s love in each spoon. This is not just vegetable soup – this is a legend and you will find versions of it all over Italy but certainly on the Internet which shows that we all know a good thing when we see it. In the kitchen, borders just don't count when it comes to good taste. This soup is indescribably heart-warming and flavorful. Don’t forget that heel of Parmesan cheese you almost threw out – it is part of makes this soup outstanding. For a vegetarian version, use vegetable stock. If you use beans in this soup, either have them on hand, pre-soaked a few hours or overnight or use canned beans.

Ingredients

• 3-4 tablespoons olive oil
• 1 cup chopped celery
• ½ cup chopped onion
• 1 cup finely chopped carrots
• 3-4 garlic cloves chopped
• 1 28 ounce can Italian San Marco tomatoes, ground
• 6-7 cups chicken stock
• 1 large heel of parmesan cheese
• 2 bay leaves
• Pinch thyme
• ½ cup diced pancetta or chorizo, optional (for a smoky taste)
• 3 tablespoons red wine
• 2-3 cups diced stale Italian bread
• Salt, pepper, to taste
• 1/3 cup dry beans (cranberry beans or cannellini, preferably soaked a few hours or use canned)
• 1 cup chopped zucchini
• 1 cup thinly sliced cabbage
• 4-5 cups shredded or chopped black kale (or Swiss chard)
• 1 cup chopped squash (acorn or butternut)

Details

Servings 5

Preparation

Step 1

Parmesan Cheese for sprinkling

In a medium skillet, over medium heat, heat the oil and sauté celery, onion and carrots until softened. Stir in garlic and cook to soften just a few minutes.

Add the sautéed onion/celery mix to a 6-quart stockpot. Add in ground up tomatoes, chicken stock, Parmesan cheese, bay leaves, thyme, red wine, bread, beans, salt and pepper, cabbage and zucchini. Simmer on very low until beans are cooked (cooked, canned beans make it faster but flavor is not as good).

Not too long before serving, fold in kale and squash and simmer a bit longer.

Serve with Parmesan cheese on top.

Serves 5-6