Something for a vegetarian guest, borrowed from a Barefoot Contessa cookbook excerpt available online. With a few variations, of course.

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Name: Ribollita
Prep time: 1 h
Cook time: 2 h
Total time: 3 h
Yield: 10
Cuisine: Italian
Ingredients: 1/4 cup Olive oil ~to coat the bottom of the stock pot; 2 cups Yellow onions roughly chopped; 1 cup Carrots roughly chopped; 1 cup Celery roughly chopped; 3 Tbsp Garlic minced; 8 oz Cannellini beans cooked; 28 oz can of organic Roma tomatoes quick pulse in food processor; 4 cups Kale quick pulse in food processor; 4 cups Cabbage pulsed in food processor; 8 cups Stock (built from ~ 2 c. of the bean juice if available and 6 cups of veggie stock-- I use Better than Bullion); 1/2 cup Basil quick pulse in food processor; Salt and Pepper to taste; Crushed red pepper to taste; 4 cups Sourdough bread 1" cubes, day old preferred; 1/2 c Parmesan cheese Freshly grated, divided into two portions

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INGREDIENTS

Base
1/4 cup Olive oil ; ~to coat the bottom of the stock pot
2 cups Yellow onions ; roughly chopped
1 cup Carrots ; roughly chopped
1 cup Celery ; roughly chopped
3 Tbsp Garlic ; minced
Structure
8 oz Cannellini beans ; cooked
28 oz can of organic Roma tomatoes ; quick pulse in food processor
4 cups Kale ; quick pulse in food processor
4 cups Cabbage ; pulsed in food processor
8 cups Stock ; (built from ~ 2 c. of the bean juice if available and 6 cups of veggie stock-- I use Better than Bullion)
1/2 cup Basil ; quick pulse in food processor
Finishing Touches
Salt and Pepper ; to taste
Crushed red pepper ; to taste
4 cups Sourdough bread ; 1" cubes, day old preferred
1/2 c Parmesan cheese ; Freshly grated, divided into two portions

INSTRUCTIONS

Start this recipe with the beans. I can find cannellini beans at my local fru-fru Whole Foods type shop, but white navy beans or great northern beans will work, too. Rinse them well. If you're organized, and beginning the night before, cover the beans with an inch of cold water in a large bowl, top with plastic wrap, and set them in the fridge overnight to soak. In the morning, drain the beans, place them in a stockpot with 8 cups of water, and bring to a boil. Turn down the heat, and simmer uncovered for 45 min. Add 1 tsp. of salt, and give it another 15 minutes. Drain the beans, reserving the liquid for later use.

If you didn't get the beans on to soak, you can rehydrate them quickly the same day you make your soup. Start by covering the beans in 3-4 inches of water, bring to a boil for three minutes, pull from the heat, cover, and let stand for at least 60-90 min (the longer the better, from a gastrointestinal standpoint). Discard the soaking water when you can mash a bean between your fingers. Beans are ready to cook.

Base:

Heat the olive oil on medium heat, add the onions. Stir for 7-10 minutes until they start to turn translucent. Add the chopped carrots, celery, and garlic. Stir occasionally over the next 7-10 minutes.

Structure:

Puree the tomatoes and add to the soup. Use a little of the cooking water (if using the overnight method) and puree about 1/4 c. of the beans. (This helps thicken the soup.) Add to the soup. Put in salt and pepper and crushed red pepper to taste now, if you want them. Add the cabbage, kale, and basil. Cook for another 7-10 minutes. Combine 2 c. of the reserved liquid (again, only if using the overnight method) with 6 c. of veggie (or faux-chicken) stock. (If using the quick soak method, just go with 8 cups of stock). Add the stock and the beans, stir, and bring to a boil. Reduce heat to a simmer on low heat for ~20 minutes.

Finishing touches:

Optional, but very worth it. Add in cubed bread (sourdough is fabulous-- you'll want something that will stand up to all that flavor) and ~1/4 c. of freshly grated Parmesan. Simmer and stir for another 10 minutes.

Serve with sprinkled Parmesan and drizzled olive oil over the top, and bread on the side if you're not counting carbs.

NOTES

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Ribollita

Base
1/4 cup Olive oil ~to coat the bottom of the stock pot
2 cups Yellow onions roughly chopped
1 cup Carrots roughly chopped
1 cup Celery roughly chopped
3 Tbsp Garlic minced
 Structure
8 oz Cannellini beans cooked
28 oz can of organic Roma tomatoes quick pulse in food processor
4 cups Kale quick pulse in food processor
4 cups Cabbage pulsed in food processor
8 cups Stock (built from ~ 2 c. of the bean juice if available and 6 cups of veggie stock-- I use Better than Bullion)
1/2 cup Basil quick pulse in food processor
 Finishing Touches
 Salt and Pepper to taste
 Crushed red pepper to taste
4 cups Sourdough bread 1" cubes, day old preferred
1/2 c Parmesan cheese Freshly grated, divided into two portions

Start this recipe with the beans.  I can find cannellini beans at my local fru-fru Whole Foods type shop, but white navy beans or great northern beans will work, too.  Rinse them well.  If you're organized, and beginning the night before, cover the beans with an inch of cold water in a large bowl, top with plastic wrap, and set them in the fridge overnight to soak.  In the morning, drain the beans, place them in a stockpot with 8 cups of water, and bring to a boil.  Turn down the heat, and simmer uncovered for 45 min.  Add 1 tsp. of salt, and give it another 15 minutes.  Drain the beans, reserving the liquid for later use.

If you didn't get the beans on to soak, you can rehydrate them quickly the same day you make your soup.  Start by covering the beans in 3-4 inches of water, bring to a boil for three minutes, pull from the heat, cover, and let stand for at least 60-90 min (the longer the better, from a gastrointestinal standpoint).  Discard the soaking water when you can mash a bean between your fingers.  Beans are ready to cook.

Base:

Heat the olive oil on medium heat, add the onions.  Stir for 7-10 minutes until they start to turn translucent.  Add the chopped carrots, celery, and garlic.  Stir occasionally over the next 7-10 minutes.

Structure:

Puree the tomatoes and add to the soup.  Use a little of the cooking water (if using the overnight method) and puree about 1/4 c. of the beans.  (This helps thicken the soup.)  Add to the soup.  Put in salt and pepper and crushed red pepper to taste now, if you want them.  Add the cabbage, kale, and basil.  Cook for another 7-10 minutes.  Combine 2 c. of the reserved liquid (again, only if using the overnight method) with 6 c. of veggie (or faux-chicken) stock.  (If using the quick soak method, just go with 8 cups of stock).  Add the stock and the beans, stir, and bring to a boil.  Reduce heat to a simmer on low heat for ~20 minutes.

Finishing touches:

Optional, but very worth it.  Add in cubed bread (sourdough is fabulous-- you'll want something that will stand up to all that flavor) and ~1/4 c. of freshly grated Parmesan.  Simmer and stir for another 10 minutes.

Serve with sprinkled Parmesan and drizzled olive oil over the top, and bread on the side if you're not counting carbs.

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Nutrition

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Serving Size: 1 Serving (692g)
Recipe Makes: 10 Servings

Calories: 466
Calories from Fat: 75 (16%)

Amt Per Serving		% DV

	Total Fat 8.4g	11 %
	Saturated Fat 2.2g	11 %
	Monounsaturated Fat 3.7g
	Polyunsanturated Fat 1.9g
Cholesterol 12.6mg		4 %
Sodium 1182.6mg		41 %
Potassium 850.1mg		22 %
Total Carbohydrate 75g		22 %
	Dietary Fiber 4.6g	18 %
	Sugars, other 70.4g
Protein 23.7g		34 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 466

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