Ribollita (for 6ish)

It's supposed to be warm! These cool days make my fingers cold and want to hold onto a hot bowl of soup one more time... so here is my go-to cool weather soup. Rebollita literally translates to -'reboiled' and can be made with the veggies listed, or is really excellent with whatever leftover cooked veggies you have. 

Basically, it's a great way to use up the heels of your loaf, given new life from your delicious broth. 

1/4 cup olive oil

1 onion finely chopped

1-2 carrots finely chopped

1 celery stalk finely chopped 

1 leek, trimmed, thinly sliced

1 14 oz jar canned tomatoes, ( or 5-6 fresh skinned and chopped)

2 can cannellini beans, drained and rinsed, 1 jars worth mashed up a bit

3 1/2 cups vegetable or chicken stock

a few thyme springs and 1 rosemary spring

10 oz kale (ripped up a bit ) or other dark leafy green

salt and pepper to taste

Crusty bread

 

In your stockpot, heat the oil on medium low, add the onion and saute until soft, 10-15 minutes. Add the carrots, celery, and leek and continue to saute for 5 more minutes. Then add the tomatoes and beans, stock, and herbs and simmer for 45 minutes. Then add the kale or other greens and continue to cook just for 10 minutes until the kale is glowing green, cooked, and tender.  Pop out the sprigs of herbs, and season to taste with salt and pepper. 

 

Pull out your old bread, rip it up to bite size pieces, and place in the bottom of the bowl, then ladle over your soup. Garnish with a drizzle of olive oil if you feel fancy and a little parmesan if you feel really fancy. 

 

Adapted from "River Cottage Veg"

Jesse MayhewComment