Ribollita

Name: Ribollita
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6
Ingredients: 6 Cups Vegetable broth; 1 Onion, chopped; 1 Tsp Garlic, minced; 2 Carrots, chopped; 2 Stalks Celery, chopped; 15 Ounce Can Cannellini beans, drained and rinsed; 6 Roma tomatoes, chopped; 2 Cups Swiss chard, chopped; 1 Cup Potatoes, chunked; 2 Tbsp Fresh basil, chopped; 2 Tbsp Fresh parsley or cilantro, chopped; Freshly ground black pepper to taste; Dash Salt; 3-4 Cups Stale bread, coarsely chopped

A delicious and hearty Italian-style tomato, bean and bread soup.

Serves: 6

Prep Time: 20 min

Cook Time: 50 min

Ingredients

6 Cups Vegetable broth

1 Onion, chopped

1 Tsp Garlic, minced

2 Carrots, chopped

2 Stalks Celery, chopped

15 Ounce Can Cannellini beans, drained and rinsed

6 Roma tomatoes, chopped

2 Cups Swiss chard, chopped

1 Cup Potatoes, chunked

2 Tbsp Fresh basil, chopped

2 Tbsp Fresh parsley or cilantro, chopped

Freshly ground black pepper to taste

Dash Salt

3-4 Cups Stale bread, coarsely chopped

Directions

Put about 1/2 cup of the vegetable broth in a large pot. Add the onion and garlic and cook until fairly soft, stirring frequently, for about 5 minutes. Add carrots and celery and continue to cook, stirring frequently for another 5 minutes. Add the remaining broth, the beans and tomatoes. Bring to a boil, reduce heat, cover and simmer for 15 minutes. Add chard and potatoes, and simmer for another 15 minutes. Season with basil, parsley or cilantro, pepper, and salt just before serving. To serve, place some of the bread cubes in the bottom of each bowl and ladle the soup over the bread.

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