Tuscan Vegetable and Bread Soup

791

Hearty Italian ribollita pairs the fresh & healthy flavor of Italian vegetables with rich chicken broth, cannellini beans, fresh herbs, rustic bread and Parmesan cheese for a satisfying one-dish meal.

Prep Time: Cook Time: Serves:
30 minutes 45 minutes 8

INGREDIENTS

  • 3 (15.5-oz.) cans cannellini beans
  • 4 cups cubed sourdough bread, stale
  • 3/4 cups olive oil
  • 2 cups chopped yellow onions (2 medium onions)
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 3 tablespoons minced garlic
  • 1 tablespoon kosher salt
  • 2 tablespoons black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1 (28-oz.) can crushed tomatoes
  • 1 (14.5-oz.) can diced tomatoes in juice
  • 4 cups chopped kale (1 bunch)
  • 4 cups chopped green cabbage
  • 1/2 cup chopped fresh basil
  • 2 cups diced red skinned potatoes
  • 6 cups chicken broth
  • 1/2 cup grated Parmesan cheese

PREPARATION

  1. Heat oil in heavy soup pot over medium heat. Add onion, carrots, and celery and cook 5 to 7 minutes, or until tender. Add garlic; cook 2 to 3 minutes, stirring frequently.
  2. Add salt, pepper, red pepper flakes, crushed tomatoes, diced tomatoes, kale, cabbage, and basil. Cook over medium heat, stirring occasionally, for 7 to 10 minutes.
  3. Puree 1 can of beans (with liquid) in food processor until smooth.
  4. Add pureed beans, 2 remaining cans of beans (with liquid), potatoes, and chicken broth to soup pot. Simmer over medium heat for 20 to 30 minutes or until potatoes are tender.
  5. Add bread to soup and simmer over low heat for 10 minutes.
  6. Serve soup in large bowls and top evenly with Parmesan cheese.