Ribollita Soup

• 2 tablespoons olive oil
• 1/2 onion chopped
• 3 cloves garlic chopped
• 1 carrot chopped
• 1 celery stalk chopped
• 1/2 head savoy cabbage thinly sliced
• 1/2 fennel bulb chopped
• 1 leek cleaned and chopped
• 1/4 head cabbage thinly sliced
• 1/2 zucchini large, chopped
• fresh rosemary
• fresh thyme
• dried sage or Fresh
• paprika flakes
• 5 cups chicken stock
• 1 potato cut into cubes
• 240 grams cannellini beans
• 1 cup canned tomatoes chopped
• 2 slices old bread optional, torn into chunks
• 1/4 cup Parmesan cheese
• salt
• pepper

1. In a large soup pot saute briefly onion and garlic in olive oil until soft.
2. Add carrot, celery, Savoy cabbage, fennel, leek, cabbage and zucchini, stir, saute for few minutes.
3. Stir in herbs and red paprika flakes.
4. Pour the stock in, bring to boil.
5. Add potatoes, stir the soup and let simmer for 30 - 35 minutes.
6. Stir in beans and chopped tomatoes, simmer for additional 10 minutes.
7. Blend 1/2 of the pot in a blender to a smooth, yet still chunky consistency. Return to soup and stir. Add salt and pepper if necessary.
8. Add stale bread, stir. Soup should be thick, but not dry (if needed, add some water).
9. Ladle soup into bowls, drizle olive oil on top along with grated cheese.

olive oil, onion, garlic, carrot, cabbage, cabbage, zucchini, fresh rosemary, thyme, sage, paprika, chicken stock, cannellini beans, tomatoes, bread, parmesan cheese, salt, pepper

Taken from www.yummly.com/recipe/Ribollita-Soup-1672121 (may not work)