Ribollita

• 5 1/2 cups chicken broth
• 1/2 cup white wine dry
• 8 ounces chicken wings
• 7 tablespoons olive oil
• 1 cup leeks chopped
• 2 cups onions chopped
• 1 cup carrots chopped
• 1 cup celery chopped
• 3/4 cup sweet red bell peppers chopped
• 3/4 cup green bell peppers chopped
• 1 small yellow summer squash
• 1 small zucchini sliced
• 2 cups cabbage diced
• 2 cups spinach cooked
• 1 tablespoon oregano dried
• 1 x salt and black pepper
• 1 can tomatoes plum, drained
• 1 can red kidney beans dark
• 7 slices bread white, very thin
• 2 tablespoons garlic minced
• 13 cup parmesan, parmigiano-reggiano cheese, grated grated, fresh

1. In a large saucepan, combine the stock, wine and chicken Bring to a boil, reduce the heat and simmer for 25 minutes.
2. Strain the stock, discarding the winds (or reserving them for another use) and set aside.
3. Preheat the oven to 350F (180C).
4. Heat 5 tablespoon of the oil in a large skillet.
5. Add the leeks, onions, carrots, and celery.
6. Saute until slightly wilted, 10 minutes.
7. Add the red and green peppers and saute another 5 minutes.
8. Then add the yellow squash, zucchini, and cabbage, and cook another 10 minutes.
9. Remove the skillet from the heat.
10. Add the spinach, oregano, salt, pepper, tomatoes, and kidney beans.
11. Cut the crusts off the bread and lightly toast the slices.
12. Spread half the vegetable mixture in the bottom of a large Layer the toast next, and then top with the remaining vegetable mixture.
13. In a small skillet, heat the remaining 2 tablespoon olive oil.
14. Add the garlic and saute until lightly browned.
15. Spoon the garlic over the vegetables.
16. Add the reserved stock to the cassarole, and sprinkle with the Bake for 40 minutes.
17. Serve piping hot.

chicken broth, white wine, chicken, olive oil, leeks, onions, carrots, celery, sweet red bell peppers, green bell peppers, zucchini, cabbage, oregano, salt, tomatoes, red kidney beans, bread, garlic, parmesan

Taken from recipeland.com/recipe/v/ribollita-35063 (may not work)