Ribollita (Italian Vegetable Soup)

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Ribollita (Italian Vegetable Soup) Ingredients

2 tb Olive oil; or to taste	1 cn (15 oz) black beans;
1 lg Red onion; finely chopped	1 md Potato; peeled and chunked
1 Rib celery; finely chopped	1 pk Coleslaw cabbage
1 md Carrot; finely chopped	1 bn Spinach or Swiss chard;
3 Cloves garlic; finely	Salt and pepper to taste
6 Sprigs parsley; finely	8 sl Italian bread (optional);
1 cn (15 oz) chopped tomatoes;	2 Green onions; finely chopped
1 cn (15 oz) small white beans;	Parmesan cheese; grated

Instructions for Ribollita (Italian Vegetable Soup)

Heat olive oil in a stock pot or other large pot. Add onion, celery, carrot, garlic and parsley. Saute until vegetables soften. Add tomatoes, beans, potato, cabbage and spinach. Add water to cover vegetables. Cover and cook on medium-low heat until vegetables are cooked. Taste and season with salt and pepper. Remove from heat, add bread and cool, preferably overnight. To serve, reheat and simmer for at least 30 minutes. Soup should be thick, but add more water if desired. Top with green onions and Parmesan cheese. NOTES : We generally omit the bread. This soup freezes well. Recipe by: Adapted by Crane Walden Posted to recipelu-digest by "Crane C. Walden" on Feb 7, 1998

Main Ingredient: SoupCuisine: Uncategorized

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