Ribollita (Tuscan Minestrone)

Recipe by evelynathens
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READY IN: 50mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the olive oil in a large pot and sauté the onion and leek together over low heat until they begin to caramelize; add the garlic and sauté for 1 minute; add all the remaining vegetables; season to taste and stir to mix; cover and cook for 20 minutes or until the vegetables have reduced in volume by half; stir again and add broth; bring to a boil and then lower the heat; add the tomato paste and stir to dissolve; cover and cook the soup for 1 hour; add the beans.
  • The next day, reheat soup gently and stir in the bread cubes until the bread has turned into a mush (this takes about 10-15 minutes); if the soup is too thick, thin with more stock to suit your taste.
  • Serve at table with freshly-cracked black pepper, grated parmesan cheese, and drizzle with extra virgin olive oil.
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