One of our favorites...

Ribolitta

(Tuscan Vegetable and Bread Soup)
Serves 4-5


2 cans cannellini beans
8 cups of vegetable stock/broth
1 onion, chopped
1 carrot, chopped
1 celery stalk and some of it’s greens, chopped
1 leek, cleaned and chopped
5-6 cloves of garlic, chopped
1 head of kale, ribs removed and sliced thinly
1/2 head of savoy cabbage, sliced in thin ribbons
2 yukon gold potatoes, sliced into wedges
1 large zucchini, sliced into wedges
2 cups passata (or tomato puree)
couple sprigs of fresh rosemary
fresh thyme
1/2 teaspoon crushed red hot pepper
parmigiano reggiano rind (optional)


1/2 loaf of day-old Italian bread (cut into cubes - traditional, but optional)

What to do:

Saute the onion, carrot, leeks and celery in some olive oil until they are relatively soft (bout 8 minutes). Towards the end, add the garlic and saute for a few minutes. Add zucchini, the kale and cabbage and saute for 2 or 3 minutes.

Add the herbs and hot pepper flakes.

Cover all of this with your vegetable stock and add the passata (tomatoes). Add your cheese rind.

Bring to a boil and then lower to a simmer. Simmer on low/medium-low for about 40 minutes. Add your canned cannellini beans and simmer for an additional 10 minutes. Check to see if it needs salt and adjust accordingly.

If you choose to add stale bread, add it at the very end… allow to soak up some broth (about 5 minutes) and allow it to break down. Stir into your soup.

To serve, add a piece of the parmigiano rind to the bottom of the bowl and ladle in some broth and plenty of vegetables. Top with lots of grated parmigiano reggiano and some chopped parsley. Enjoy!