Ribollita (Italian Bread Soup) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
3 cups (1-inch) cubed hearty italian country bread (about 6 ounces) |
cooking spray |
3 tablespoons extra-virgin olive oil, divided |
1 cup chopped onion |
1/4 cup chopped celery |
1 tablespoon minced garlic |
6 cups water, divided |
6 cups (1-inch) chopped kale |
6 cups chopped savoy cabbage |
4 cups chopped broccoli rabe |
2 cups (1-inch) cubed peeled yukon gold or red potato |
1 cup thinly sliced carrot |
1 (14.5-ounce) can whole plum tomatoes, undrained and chopped |
2 (15-ounce) cans cannellini beans or other white beans, rinsed, drained, and divided |
3/4 teaspoon salt |
1/2 teaspoon dried thyme |
1/2 teaspoon dried oregano |
1/4 teaspoon crushed red pepper |
1/2 cup (2 ounces) shaved or grated parmigiano-reggiano cheese |
Directions:
1. Preheat oven to 375°.
2. Place 3 cups bread on a baking sheet, and lightly coat with cooking spray. Bake at 375° for 15 minutes or until toasted, stirring occasionally. Remove from oven; cool.
3. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium-high heat. Add onion and celery to pan; sauté 5 minutes. Add garlic, and sauté 1 minute. Add 5 cups water and next 6 ingredients (through tomatoes). Cover, reduce heat, and simmer 20 minutes or until greens are wilted, stirring occasionally. Mash 1 can of beans. Add mashed beans and remaining 1 cup water to pan; bring to a boil. Reduce heat, and simmer 35 minutes or until potato and carrot are tender.
4. Stir in bread, remaining can of beans, salt, thyme, oregano, and red pepper; bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat; cover and let stand 10 minutes. Ladle about 1 1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 tablespoon cheese, and drizzle with 3/4 teaspoon oil.
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