Ribollita
By: Robin Asbell
Recipe Information
Total Time: 45 minutes, 25 minutes active
Servings: 5
The name of this iconic Tuscan stew comes from its history: ribollita means “re-boiled,” and some say that the original version was made from the leftovers of yesterday’s minestrone, with bread added. Use a rustic, hearty bread that has some texture, so it won't just melt away completely.
Ingredients
- 1 tablespoon Field Day olive oil
- 1 medium onion, chopped
- 3 large garlic cloves, chopped
- 1 small zucchini, chopped
- 2 ribs celery, chopped
- 2 large carrots
- 1 bunch kale, stems finely chopped, leaves chopped
- 3 cups Field Day vegetable broth
- 2 teaspoons Field Day dried rosemary
- 1 cup Field Day tomato sauce
- 1 teaspoon salt
- 1 can Field Day cannellini beans, drained
- 7 slices whole wheat bread
- Parmesan cheese
Preparation
- In a large pot, heat the olive oil over medium high heat. Add the onion and garlic and stir for five minutes or so, until the onion is clear. Add the zucchini, celery, carrot, kale stems, and stir for a minute, then add the broth and rosemary and bring to a boil. Reduce to a simmer and cook until the vegetables are tender, about 10 minutes. Stir in the tomato puree, kale leaves, cannellini beans, salt and two slices of crumbled bread and simmer until the kale is softened.
- Serve soup over a slice of toasted bread and top with freshly shredded Parmesan.
Serving Suggestion
Add just about any seasonal vegetable to the dish: cubed potato, parsnip, rutabaga or a handful of spinach.
Nutritional Information
535 calories, 7 g. fat, 2 mg. cholesterol, 933 mg. sodium, 97 g. carbohydrate, 28 g. fiber, 28 g. protein