Ribollita
Rustic Italian Vegetable & Bread Soup
1/4 pound of bacon, cubed
2 tablespoons of olive oil
1/2 cup of onions, 1/2 inch dice
2 cups of carrots, 1/2 inch dice
2 cups of celery, 1/2 inch dice
6 cloves of garlic, minced
6 cups of chicken stock
1 - 28 ounce can of whole tomatoes
4 cups of cabbage, shredded
3 cups of spinach
4 cups of bread cubes
salt & pepper
1/2 cup of fresh basil, torn (plus more for garnish)
parmesan cheese
In a large stock pot, cook bacon in olive oil, then add onion, carrots and celery. Cook for about 4 minutes until they are tender. Add minced garlic and cook for one minute. Add chicken stock (may need more or less depending on desired consistency). Add tomatoes one at a time, but crushing them (squeezing) into the pot. Bring to a simmer. Add the cabbage, spinach and salt & pepper. Cook for 10-15 minutes. Add bread cubes. Simmer for 10 minutes. Served garnished with basil & parmesan.
This was one of my favorite soups growing up (i'm all italian)...lovely! Now if only I can find gluten free bread that LOOKS and TASTES as good as the one you have!
ReplyDeleteThis is simmering on the stove right now--nice to have something warm and hearty but loaded with veggies in the winter!
ReplyDeleteAbbie - me, too! I didn't have any bacon so I am using left over chorizo sausage... turned out great!
ReplyDeleteJenny
Oh, and I am using kale instead of spinach.
ReplyDeleteJenny
We loved it! I will make this one again and again. I love you blog and recipes, thanks for posting!
ReplyDelete