Ribollita
soup3 tablespoons olive oil
2 onions, chopped
2 carrots, sliced
4 garlic cloves, crushed
2 celery stalks, thinly sliced
1 fennel bulb, trimmed and chopped
2 large zucchini, thinly sliced
14-ounce can chopped tomatoes
3-3/4 cups vegetable stock
14-ounce can navy or pinto beans, drained
salt and ground black pepper
to finish
1 pound young spinach
1 tablespoon extra virgin olive oil, plus extra for drizzling
6-8 slices of crusty white bread
variation
Use other dark greens, such as chard or cabbage instead of the spinach. Shred and cook until tender.
optional
The original recipe calls for pesto to be used in the soup and Parmesan cheese as a garnish. I have omitted them to make the soup vegan.
Heat the oil in a large saucepan. Add the onions, carrots, garlic, celery, and fennel and sauté gently for 10 minutes. Add the zucchini and sauté for another 2 minutes.
Add the chopped tomatoes, stock, and beans and bring to a boil. Reduce the heat, cover and simmer gently for 25-30 minutes, until thte vegetables are completely tender. Season with salt and pepper to taste.
To serve, sauté the spinach in the oil for 2 minutes or until wilted. Spoon over the bread in soup bowls, then ladle the soup over the spinach. Serve with extra olive oil for drizzling onto the soup.
**My 2 cents: I prefer pinto beans as the navy beans leave a strange aftertaste.
posted by meliroq @ 2:04 PM
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