Ribollita soup
Ingredients
2 tbs olive oil
½ onion, chopped
3 cloves garlic, chopped
1 carrot, chopped
1 celery stalk, chopped
½ head Savoy cabbage, thinly sliced
½ fennel bulb, chopped
1 leek, cleaned and chopped
¼ head cabbage, thinly sliced
½ large zucchini, chopped
Fresh rosemary
Fresh thyme
Fresh or dried sage
Red paprika flakes
5 cups chicken or vegetable stock
1 potato, cut into cubes
1 can (240g) Cannellini beans
1 cup chopped canned tomatoes
2 slices old bread (optional), torn into chunks
¼ cup Parmesan or Grana Padano cheese
Salt and pepper
Preparation
1
In a large soup pot sauté briefly onion and garlic in olive oil until soft.
2
Add carrot, celery, Savoy cabbage, fennel, leek, cabbage and zucchini, stir, sauté for few minutes.
3
Stir in herbs and red paprika flakes.
4
Pour the stock in, bring to boil.
5
Add potatoes, stir the soup and let simmer for 30 - 35 minutes.
6
Stir in beans and chopped tomatoes, simmer for additional 10 minutes.
7
Blend ½ of the pot in a blender to a smooth, yet still chunky consistency. Return to soup and stir. Add salt and pepper if necessary.
8
Add stale bread, stir. Soup should be thick, but not dry (if needed, add some water).
9
Ladle soup into bowls, drizle olive oil on top along with grated cheese.
.
About
A thick, silky soup full of vegetables and intense flavors.
Yield:
4-6 servings
Added:
Sunday, December 11, 2011 - 11:44pm
