Ribollita (Tuscan Vegetable & Bread Soup)

RIBOLLITA (TUSCAN VEGETABLE & BREAD SOUP)

6 Preparation Time :

Categories : Soups Chicken

Italian

Amount Measure Ingredient -- Preparation Method -- -- --

5 c Chicken stock

1 lb Chicken breasts, skinned

2 Bay leaves

3 tb Olive oil

1 Onion, chopped

2 Garlic clove -- minced

2 Carrots, diced

2 Celery stalk -- diced

1 Sweet green pepper, diced

2 c Cabbage -- chopped

1 t Dried thyme

1 t Dried rosemary

19 oz Tomatoes, coarsely chopped,

-undrained

1/4 ts Pepper

10 oz Spinach, frozen -- chopped

1/2 c Parsley, fresh -- chopped

1 sm Zucchini -- thinly sliced

19 oz White kidney beans, drained

-& rinsed (red would do

-also)

8 sl French or Italian bread,

-stale

1 c Parmesan cheese

In large saucepan, bring chicken stock, chicken

breasts and bay leaves to boil; reduce heat, cover and simmer for about 20 minutes or until chicken is no

longer pink inside. Remove chicken and discard the

bones. Dice meat and set aside. Discard bay leaves.

Keep stock warm.

Meanwhile, in large skillet, heat 2 tbsp. of the oil

over medium heat; cook chopped onion, garlic, diced

carrots and celery for 10 minutes, stirring

occasionally. Add remaining oil, diced green pepper,

chopped cabbage, thyme and rosemary; cook over low

heat, stirring occasionally for 10 minutes.

Add vegetable mixture to stock in saucepan along with

tomatoes and pepper; bring to boil. Reduce heat,

cover and simmer for 30 minutes. Add spinach, parsley,

zucchini, kidney beans and reserved diced chicken;

5 minutes. Remove

1 cup soup and set aside.

Ladle half of the remaining soup into 24-cup Dutch

oven or casse- role; cover with 4 of the bread slices

and 1/2 cup of the parmesan cheese. Cover with

remaining soup; layer with remaining bread. Drizzle

reserved soup over top; sprinkle with remaining

parmesan cheese. (Recipe can be prepared to this

point, cooled, covered and refrigerated for up to 24

350 F. oven for 20 minutes

45 minutes if refrigerated

hot. Garnish: ladle soup into large warmed bowls; garnish

with drizzle of olive oil and sprinkle of freshly

grated Parmesan cheese. - - - - - - - - - - - - - - - - - -