Ribollita Soup

• 2 tbsp olive oil
• 1 None medium onion, chopped
• 4 cloves garlic, smashed
• 3 None carrots, peeled, large diced
• 2 stalks celery, chopped
• 4 None bay leaves
• 1 (13.5 oz) can whole peeled tomatoes
• 1 (13.5 oz) can cannellini beans, drained
• 1 None vegetable bouillon cube, crumbled
• 1 piece Parmesan rind
• 1 None lemon, zested
• 4 tbsp black olives, chopped
• 1/2 tsp fennel seeds, crushed and toasted
• 5 None large Swiss chard leaves, stalks removed, leaves chopped
• 6 None ciabatta rolls, to serve
• None None Lemon Parmesan Butter
• 12 tbsp butter, softened
• 4 tbsp fresh parsley leaves, chopped
• 4 tbsp Parmesan cheese, finely grated
• 1 None lemon, juiced

1. Heat olive oil in a large soup pot or Dutch oven. Saute chopped onion and garlic until translucent. Add carrots, celery and bay leaves. Cook for 3 mins. Add tomatoes, beans, 4 cups water and bouillon cube. Cook for 10 mins. Add Parmesan rind, lemon zest and olives. Cook for 10-15 mins. Add fennel seeds and chard. Cook for 5 mins.
2. Meanwhile, to make the lemon Parmesan butter, beat butter, parsley, Parmesan and lemon juice until combined. Serve soup with bread and butter.

olive oil, onion, garlic, carrots, stalks celery, bay leaves, tomatoes, cannellini beans, vegetable bouillon cube, parmesan rind, lemon, black olives, fennel seeds, swiss chard, ciabatta rolls, lemon parmesan butter, butter, parsley, parmesan cheese, lemon

Taken from recipes-plus.com/api/v2.0/recipes/32790 (may not work)