Tuesday, January 10, 2012

Ribollita Soup (Theresa)

Missed you all today!  This is what I would have brought.  It is delicious!

Olive oil
1 onion, chopped
2 leeks, sliced
2 cloves garlic, minced
2 celery stalks, chopped
4 carrots, chopped
1 (14 oz) can diced tomatoes
1 (15 oz) can cannellini beans, drained
1 bunch kale, ribs removed and chopped
1 bunch spinach or swiss chard, chopped
1/4 head savoy cabbage, chopped
2 potatoes, chopped
2 zucchini, chopped
1 tsp. Real salt
1/2 tsp. pepper
1 tsp. rosemary

Heat olive oil in a large pot over medium heat.  Add onion, leeks, garlic, celery, and carrots; saute until onion is softened, about 5 minutes.  Add the tomatoes with their juice, the beans, and the remaining veggies, then season with salt, pepper, and rosemary.  Add enough water to cover the veggies (about 10 cups) and bring the soup to a boil.  Reduce the heat, then cover and simmer the soup for about 2 hours.  Optional: serve and sprinkle with grated Parmesan.  Makes about 24 cups.

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