RIBOLLITA (Vegetable Soup)

RIBOLLITA

                                                (adapted from Tom Valenti’s Soups, Stews, and One-Pot Meals)

Prep Time: 1to 1 ½  hours

Cook time: 2 hours

Yield: 8 servings

ADVANCE PREP:  This dish can be made several days in advance.  Also, vegetables can be prepped at least one day in advance. 

INGREDIENTS

¾ cup olive oil

2 large carrots, peeled and cut into ¼ inch rounds

1 large Spanish onion, peeled and cut into small dice

1 large leek, white part plus 1 inch of green, thinly sliced and washed well

2 stalks celery, cut crosswise into ¼ inch pieces

2 -4 large cloves garlic, smashed and peeled

2 medium Yukon gold potatoes, peeled and cut into ¼ inch dice

4 plum tomatoes, peeled or 4 whole canned tomatoes, drained

½ head Savoy cabbage, core removed, coarsely chopped

1 bunch kale, stems and tough center stalks removed, coarsely chopped

1 15-ounce can cannellini beans, rinsed and drained

2 quarts low sodium chicken broth, or vegetable broth.

1 large bay leaf

8 1-inch thick slices white peasant or country bread

1-1 ½ cups freshly grated or shaved Parmesan cheese

1 cup loosely packed, chopped fresh basil or parsley leaves or Pesto (thyme, oregano or

   Tarragon are also acceptable.  No such thing as too many herbs!)

PROCESS

1. Heat 2 Tbsp of olive oil in large, heavy-bottom pot (at least 8-10 quarts) over medium-high

     heat, until hot (beginning to shimmer).  Add carrots, onion, leek, celery, and garlic.  Season

     with S&P, and cook, stirring, until vegetables are softened but not brown (about 5-6 minutes).

2. Add potatoes, stir to incorporate and cook for 2-3 minutes. 

3. Add tomatoes, cabbage, kale, and beans stirring and cook for 2-3 minutes.

4. Pour broth into pot, stir gently and bring to a boil over high heat.  Lower heat, cover, and

    simmer for 2 hours.

5. Remove pot from heat and let soup cool. Cover and refrigerate for at least overnight or for

    up to a few hours, or freeze for up to one month.

6. When ready to eat, reheat in oven at 400 degrees, or on top of the stove.

7. While soup is warming, lay slices of bread on a baking sheet and brush both sides with oil.

     Toast in the oven until browned, (about 5 minutes), then turn and brown on other side. 

     Remove baking sheet from oven and preheat broiler.  Top each bread slice with cheese.

     Place under broiler until cheese melts and is bubbly (about 2 minutes).

8. Serve by placing one cheese crouton in the center of each bowl. Stir the basil, parsley or

    pesto, into the soup.  Ladle soup over crouton passing any remaining cheese.

NOTES:  You can substitute or eliminate a number of items in this recipe and it will still be good. 

You can also use two pots if you don’t have one pan large enough.  Make sure you have a really good broth since you use 2 quarts, and lots of variety in the vegetables.  I have used onions instead of leeks, generic potatoes, nappa or other cabbage, and other white beans.  I have even tossed in a few vegetables that were already cooked (don’t use too many, however). Use LOTS of herbs for flavor. Soup is always a great success.  If you don’t have time to do the croutons/cheese, simply pass cheese at the table and offer a baguette or other crusty bread with it.  This can easily be Vegan without sacrificing any flavor.   It’s lots of chopping, but well worth it. A great soup at any time of year, and can be served warm or at room temperature.