Ribollita
If starting with fresh bread, slice it and bake at 200°F until dry, about 8 minutes. Make the soup even heartier by ladling it over toasted country bread that has been rubbed with garlic.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
If starting with fresh bread, slice it and bake at 200°F until dry, about 8 minutes. Make the soup even heartier by ladling it over toasted country bread that has been rubbed with garlic.
Ingredients
- 2 Tbs. olive oil
- 2 cups shredded cabbage
- 1 cup chopped onion
- 1/2 cup diced carrot
- 1/2 cup diced celery
- 4 sprigs fresh thyme
- 5 cups low-sodium vegetable broth
- 2 cups canned cannellini beans, drained and rinsed (about 1 1/2 cans)
- 1 14-oz. can whole plum tomatoes, drained and coarsely chopped
- 3/4 cup diced zucchini (1 small)
- 1/2 cup peeled, diced potato
- 2 1/2-inch-thick slices stale crustless country bread, broken into pieces
- 1/4 cup chopped parsley for garnish
Preparation
1. Heat olive oil in Dutch oven over medium heat. Add cabbage, onion, carrot, celery and thyme, and cook, stirring occasionally, about 15 minutes, or until softened. Add broth, beans, tomatoes, zucchini and potato, plus 1 cup water. Cover, and bring to a boil. Reduce heat, and simmer, covered, about 15 minutes, or until potato is tender. Remove thyme sprigs.
2. Add more water if soup seems too thick. Stir in bread pieces, and simmer 5 minutes, or until soup is thickened. Add salt to taste.
3. Ladle soup into bowls; drizzle each with olive oil, and sprinkle with parsley. Serve.
Nutrition Information
- Calories 288
- Carbohydrate Content 33 g
- Cholesterol Content 0 mg
- Fat Content 14 g
- Fiber Content 6 g
- Protein Content 7 g
- Saturated Fat Content 2 g
- Sodium Content 557 mg
- Sugar Content 7 g