Ribollita (Italian Bread Soup)
- 3 cups (1-inch) cubed hearty Italian country bread (about 6 ounces)
- Cooking spray
- 3 tablespoons extra-virgin olive oil, divided
- 1 cup chopped onion
- 1/4 cup chopped celery
- 1 tablespoon minced garlic
- 6 cups water, divided
- 6 cups (1-inch) chopped kale
- 6 cups chopped Savoy cabbage
- 4 cups chopped broccoli rabe
- 2 cups (1-inch) cubed peeled Yukon gold or red potato
- 1 cup thinly sliced carrot
- 1 (14.5-ounce) can whole plum tomatoes, undrained and chopped
- 2 (15-ounce) cans cannellini beans or other white beans, rinsed, drained, and divided
- 3/4 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper
- 1/2 cup (2 ounces) shaved or grated Parmigiano-Reggiano cheese
- Preheat oven to 375u0b0.
- Place 3 cups bread on a baking sheet, and lightly coat with cooking spray. Bake at 375u0b0 for 15 minutes or until toasted, stirring occasionally. Remove from oven; cool.
- Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium-high heat. Add onion and celery to pan; saute 5 minutes. Add garlic, and saute 1 minute. Add 5 cups water and next 6 ingredients (through tomatoes). Cover, reduce heat, and simmer 20 minutes or until greens are wilted, stirring occasionally. Mash 1 can of beans. Add mashed beans and remaining 1 cup water to pan; bring to a boil. Reduce heat, and simmer 35 minutes or until potato and carrot are tender.
- Stir in bread, remaining can of beans, salt, thyme, oregano, and red pepper; bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat; cover and let stand 10 minutes. Ladle about 1 1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 tablespoon cheese, and drizzle with 3/4 teaspoon oil.
country bread, cooking spray, extravirgin olive oil, onion, celery, garlic, water, kale, savoy cabbage, broccoli rabe, gold, carrot, tomatoes, cannellini beans, salt, thyme, oregano, red pepper, cheese
Taken from www.myrecipes.com/recipe/ribollita-italian-bread-soup (may not work)