Ribollita (Tuscan Minestrone)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Rinse and sort through the beans to remove any pebbles.
  • Put beans in a large bowl; cover with 3 cups boiling water; soak beans for 1 hour.
  • Drain beans in a colander and reserve.
  • Heat olive oil in a large heavy pot over med-high heat.
  • When hot, add the onion, leek, carrot, and celery; saute until just softened, 3-4 minutes.
  • Add in minced garlic and rosemary; saute 1 minute.
  • Add 8 cups water, the reserved beans, tomatoes, cabbage, and 1 1/2 tablespoon kosher salt.
  • Bring to a boil; decrease heat, and cook at a simmer, covered, for 1 hour.
  • Add in potatoes, zucchini, and chard; simmer covered, until the potatoes and zucchini are tender and the chard is wilted, for 20-25 minutes.
  • Taste soup and season with salt, as needed.
  • When ready to serve, lightly toast the bread slices, then rub each piece on both sides with a cut garlic clove.
  • Either place 1 bread slice in the bottom of 6 soup bowls and ladle soup over OR ladle soup into 6 bowls and top each with a bread slice.
  • Garnish each serving with Parmesan cheese and a drizzle of olive oil.
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