Hearty Vegetable Soup (Ribollita) Tuesday, January 19, 2010
2 cups chopped fresh kale
2 cup chopped cabbage
1 cup peeled and diced carrot
1 cup peeled and diced Spanish or white onion
1 cup diced celery
3 garlic cloves, chopped
2 15 oz cans diced Italian style tomatoes, undrained
1 14.5 oz can canellini beans or other white beans
1 fresh rosemary stalk with leaves
2 TBSP shredded Parmesan cheese
2 TBSP olive oil (optional)
Salt and pepper to taste
Options: butternut squash, zucchini, fennel bulb, celery root, leek, parsnips
Place all of the vegetables, the chopped garlic, and the tomatoes into a heavy casserole or stock pot with one tablespoon of salt and enough water to cover. Bring the vegetables to a boil and reduce to a simmer. Cook the mixture for 45 minutes. Drain the can of beans and add the beans to the soup. Cook for an additional 15 minutes. The vegetables should be very tender and only slightly brothy. If it is too thick, add a few ounces of additional water. Taste for salt and pepper. Soak a fresh rosemary stalk in the soup.
A traditional way to serve this soup is with a toasted slice of Italian Bread placed on top and a poached egg placed on the bread. The soup is then sprinkled with the Parmesan cheese and the olive oil drizzled on top. Personally, I prefer to leave off both the toast and the poached egg, but you may suit yourself.