Ribollita is Italian for "re-boiled," because this is a classic way to serve a soup the second day, with some stale bread to stretch and thicken it. Use a rustic, hearty bread that has some texture, so it won't just melt away completely.
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 large garlic cloves, chopped
- 1 small zucchini, chopped
- 2 ribs celery, chopped
- 2 large carrots
- 1 bunch kale, stems chopped, leaves chopped
- 3 cups vegetable stock
- 2 teaspoons dried rosemary
- 1 cup tomato puree
- 1 teaspoon salt
- 1 can cannellini beans, drained
- 7 slices whole wheat bread
- Parmesan cheese
- Make stock as directed in Veggie Trim Stock recipe, or use another vegetable stock.
- In a large pot, heat the olive oil over medium high heat. Add the onion and garlic and stir for five minutes or so, until the onion is clear. Add the zucchini, celery, carrot, kale stems, and stir for a minute, then add the stock and rosemary and bring to a boil. Reduce to a simmer and cook until the vegetables are tender, about 10 minutes. Stir in the tomato puree, kale leaves, cannellini beans and two slices of crumbled bread and simmer until the kale is softened.
- Serve soup over a slice of toasted bread and top with freshly shredded Parmesan.
535 calories, 7 g. fat, 2 mg. cholesterol, 933 mg. sodium, 97 g. carbohydrate, 28 g. fiber, 28 g. protein