TUSCAN BREAD AND VEGETABLE SOUP (RIBOLLITA)

Tuscan Bread and Vegetable Soup (Ribollita) image

Provided by ratherbeswimmin

Categories Vegetable

Time 4h

Yield 8 serving(s)

Number Of Ingredients 20

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4 cups homemade chicken broth (or a mix of half store-bought broth and half water) or 4 cups meat broth (or a mix of half store-bought broth and half water)
1/4 cup olive oil
2 tender celery ribs, chopped
2 medium carrots, chopped
2 garlic cloves, finely chopped
1 small red onion, chopped
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh rosemary
1 1/2 lbs peeled seeded chopped fresh tomatoes (or 1 1/2 c. canned Italian peeled tomatoes with their juice, chopped)
3 cups drained cooked cannellini beans
2 medium boiling potatoes, peeled and diced
2 medium zucchini, chopped
1 lb cabbage (about 4 cups) or 1 lb kale, thinly sliced (about 4 cups)
8 ounces green beans, trimmed and cut into bite-size pieces
salt
fresh ground black pepper
8 ounces day-old Italian bread, thinly sliced
extra-virgin olive oil
red onion, very thin slices (optional)

Steps:

Prepare the broth, if necessary.
Then, pour the olive oil in a large pot.
Add the celery, carrots, garlic, onion, and herbs.
Cook, stirring frequently over medium heat until the celery and other aromatics are tender and golden, about 20 minutes.
Add the tomatoes and cook 10 minutes.
Stir in the beans, remaining vegetables, and salt and pepper to taste.
Add the broth and water to just cover.
Bring to a simmer.
Cook gently, over very low heat, until the vegetables are tender, about 2 hours.
Let cool slightly.
When ready to serve, pour about 4 cups of the soup into a blender or food processor.
Puree the soup, then transfer it to a pot along with the remaining soup; reheat gently.
Choose a soup tureen or pot large enough to hold the bread and soup.
Place a layer of bread slices on the bottom.
Spoon on enough of the soup to cover the bread completely.
Repeat layering until all the soup is used and the bread is soaked.
Let stand at least 20 minutes; it should be very thick.
Stir the soup to break up the bread.
Drizzle with extra-virgin olive oil and sprinkle with the red onion.
Serve warm or at room temperature.