Ribollita (tuscan vegetable & bread soup) Recipe

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Ribollita (tuscan vegetable & bread soup)

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Bakery, Italian, Pastry, Poultry, Soups & Stews, Western European

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Ingredients:

Procedures:

1	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.
2	Remove chicken and discard the bones.
3	Dice meat and set aside.
4	Discard bay leaves.
5	Keep stock warm.
6	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.
7	Add remaining oil, diced green pepper, chopped cabbage, thyme and rosemary; cook over low heat, stirring occasionally for 10 minutes.
8	add vegetable mixture to stock in saucepan along with tomatoes and pepper; bring to boil.
9	Reduce heat, cover and simmer for 30 minutes.
10	Add spinach, parsley, zucchini, kidney beans and reserved diced chicken; cook for 5 minutes.
11	Remove 1 cup soup and set aside.
12	ladle half of the remaining soup into 24-cup dutch oven or casse- role; cover with 4 of the bread slices and ?cup of the parmesan cheese.
13	Cover with remaining soup; layer with remaining bread.
14	Drizzle reserved soup over top; sprinkle with remaining parmesan cheese.
15	(recipe can be prepared to this point, cooled, covered and refrigerated for up to 24 hours).
16	Bake, covered in 350°F. oven for 20 minutes (45 minutes if refrigerated); uncover and bake for 20 minutes longer (45 minutes if refrigerated) or until hot.
17	garnish: ladle soup into large warmed bowls; garnish with drizzle of olive oil and sprinkle of freshly grated parmesan cheese.