Italian Vegetable Soup Ribotilla |
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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 8 |
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This is a wonderful and hardy vegetable soup/stew. Serve it with a salad (you won't need bread) and it's a meal. The flavors improve overnight. It is a garbage soup so improvise with the ingredients. We love this one Ingredients:
1 large onion diced |
6 cloves garlic minced |
3 t olive oil |
1/4 lb, smoky bacon diced |
2 carrots, peeled and diced |
2 stalks celery, diced |
2 cans (15 oz) cannellini beans - 1 can drained and rinsed, the other not |
1/2 head cabbage, diced (savoy or reg) (4-5 c) |
4 c greens (kale or spinach, but anything greens will work) coarsely chopped |
1 can (15 oz) tomato puree |
1 can (15 oz) diced tomatoes, undrained |
1/4 c pesto (or more to taste, i like a stronger pesto flavor) |
4 c crusty bread 1 cubes (sour dough or baguette work well) |
1/2 c grated parmesan cheese |
8 c chicken stock |
1/2 teas red pepper flakes |
salt to taste |
Directions:
1. Heat the olive oil in a large stock pot
2. Add bacon and onions and saute for 8-10 minutes
3. Add garlic, celery, carrots, & red pepper flakes and saute for another 5-8 minutes
4. Puree the undrained can of cannellini beans in a blender or food processor
5. Add , pureed beans, tomato puree, and diced tomatoes
6. Add the chicken stock and pesto
7. Bring the pot to a boil and reduce to a simmer
8. Add the other can of drained beans, the cabbage, greens and bread cubes
9. Cover and simmer on low for at least 30 minutes. All the veggies should be tender but the cabbage can be tender crisp.
10. Add salt as needed but remember the Parmesan will add a salty layer
11. Laddle into bowls and top with a sprinkle of Parmesan cheese to serve.
12. You can omit the bacon and substitute veg stock for chicken stock to make it a true vegetarian dish.
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