Ribollita Soup
Ribollita means "reboiled", meaning the soup is made and then refrigerated overnight. The next day it is then reboiled. I didn't do this step, it will be reheated tomorrow for lunch.
Add more or less broth as you prefer.
3/4 cup white beans (I used Great Northern), soaked overnight
olive oil for drizzling
1 onion, chopped
2 carrots, peeled and chopped
2 stalks celery, chopped
4 cloves garlic, chopped
2 bay leaves
couple leaves fresh basil, torn into pieces
salt and pepper to taste
4 cups chicken broth
2 cups tomato sauce
3 cups stale bread, crust removed and torn into pieces
1 small red or white onion, minced, for garnish
freshly grated Parmesan blend cheese
In a large soup pot or Dutch oven, add beans. Pour in water just to cover and bring to a boil over high heat. Lower the heat to medium and cook 1 hour.
Meanwhile, heat a large frying pan or skillet over medium heat. Drizzle with oil. Add onion, carrots and celery, and saute about 10 minutes, or til softened. Stir in garlic and saute another minute.
Add veggie mixture, bay leaf, basil and salt and pepper to the pot. Over high heat, bring mixture to a boil.
Stir in broth and tomato sauce. Cover and reduce heat to medium low. Simmer soup another 30 minutes or til beans are tender.
Remove cover and stir in bread. Continue stirring til soup is thick and bread is incorporated.
Serve soup garnished with minced onion and cheese. Many recipes also call for serving the soup with olive oil, but we didn't do that.
Add more or less broth as you prefer.
3/4 cup white beans (I used Great Northern), soaked overnight
olive oil for drizzling
1 onion, chopped
2 carrots, peeled and chopped
2 stalks celery, chopped
4 cloves garlic, chopped
2 bay leaves
couple leaves fresh basil, torn into pieces
salt and pepper to taste
4 cups chicken broth
2 cups tomato sauce
3 cups stale bread, crust removed and torn into pieces
1 small red or white onion, minced, for garnish
freshly grated Parmesan blend cheese
In a large soup pot or Dutch oven, add beans. Pour in water just to cover and bring to a boil over high heat. Lower the heat to medium and cook 1 hour.
Meanwhile, heat a large frying pan or skillet over medium heat. Drizzle with oil. Add onion, carrots and celery, and saute about 10 minutes, or til softened. Stir in garlic and saute another minute.
Add veggie mixture, bay leaf, basil and salt and pepper to the pot. Over high heat, bring mixture to a boil.
Stir in broth and tomato sauce. Cover and reduce heat to medium low. Simmer soup another 30 minutes or til beans are tender.
Remove cover and stir in bread. Continue stirring til soup is thick and bread is incorporated.
Serve soup garnished with minced onion and cheese. Many recipes also call for serving the soup with olive oil, but we didn't do that.
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