Italian Ribollita

 A ribollita is an Italian vegetable soup. The name ribollita means reboiled because it was originally using the previous day’s leftover vegetable soup heated in an earthenware pot with thinly sliced onion, black pepper and olive oil sprinkled on the top.

P1040194The old bread will be cooked in the oven while soaking up the soup.

P1040181If you can’t find kale, substitute with cabbage.

P1040191Letting the soup simmer for a couple of hours results in this amazingly tasty combination of all the different flavors.

Italian Ribollita
Serves 4
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  1. 2 tbsp extra virgin olive oil
  2. 1 onion, chopped
  3. 1 medium carrots, chopped into 1/2-inch pieces
  4. 1 celery stalks, chopped into 1-inch pieces
  5. 2 fresh thyme sprigs
  6. 2 potatoes, cubed
  7. 1 1/2 quarts vegetable broth
  8. 1 can (15 oz.) cannellini beans, drained and well rinsed
  9. 3 whole or canned tomatoes, peeled and coarsely chopped
  10. 4 cups shredded kale
  11. Salt and freshly ground black pepper
  12. 4 slices of whole grain bread
  1. Chop onion, carrot and celery in a food processor.
  2. Heat a large non- stick pot over medium heat. Add the chopped vegetables and cook, stirring occasionally, over low heat, for about 5 minutes, until softened.
  3. Add the tomatoes, thyme and potatoes and cook for a few minutes.
  4. Add beans and kale and 8 cups water. Season with salt and bring to a boil.
  5. Lower the heat, cover, and simmer for about 2 hours.
  6. Preheat the oven to 350F.
  7. Place the bead slices on the bottom of a large dutch oven and ladle in the soup.
  8. Cook in the oven for 10 minutes.
  9. Sprinkle with pepper and serve.
  10. Just before serving, add basil and season with salt and pepper.
  11. Toast bread and break into bite- sized pieces.
  12. Divide soup among serving bowls and top each with a few pieces of bread.

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