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Wednesday, January 11, 2017

Tuscan Ribollita

Ribollita is a bowl of soup full of flavor and veggies and beans and greens.  Top it with some parmesan croutons made from ciabata rolls.  It is great as a comfort food on a cold winter day.  This soup is ready in about 30 it is quick to prepare too.

1/2 red onion, diced
2 carrots, sliced
2 cloves garlic, minced
1 c. celery, sliced
1 can cannelini beans, drained
1 can diced tomatoes
2 c. fresh spinach
2 t. fennel seeds
1 t. red pepper flakes
2 T. vegetable concentrate
4 c. vegetable broth
2 ciabatta rolls
1/2 c. parmesan cheese
2 T. olive oil

Heat olive oil in a Dutch oven or soup pot.  Add onion, carrots, garlic and celery.  Saute for 8-10 minutes.  Add beans, tomatoes, spinach, broth, spices and concentrate. Simmer for 20 minutes.
Slice ciabatta rolls open.  Lay on cooky sheet.  Drizzle with olive oil.  Sprinkle on Parmesan cheese.  Cook in a 400 degree oven about 5 minutes.  Cut into cubes and use as croutons on the soup.

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