Italian Ribollita (Vegetable and Bread Soup)

Name: Italian Ribollita (Vegetable and Bread Soup)
Prep time: 10 h 15 min
Cook time: 10 h 15 min
Total time: 10 h 15 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 8 slices day-old bread; 879 grams cannellini beans, drained and rinsed; 2 carrots, diced; 1 stalk celery, diced; 8 servings salt and ground black pepper to taste; 1 bunch kale, shredded; 1 leek, sliced; 1 Tbsp olive oil; 4 potatoes, diced; 1 large red onion, diced; 1 head Savoy cabbage, quartered, cored and shredded; 1 bunch Swiss chard, chopped; 3 Tbsps tomato puree; 946 milliliters hot water; 5 inches 10 zucchini, diced

Italian Ribollita (Vegetable and Bread Soup) might be a good recipe to expand your main course recipe box. This recipe makes 8 servings with 346 calories, 18g of protein, and 4g of fat each. This recipe covers 39% of your daily requirements of vitamins and minerals. It is perfect for Autumn. Head to the store and pick up olive oil, leek, salt and ground pepper, and a few other things to make it today. To use up the zucchini you could follow this main course with the Zucchini Dessert Squares as a dessert. 1 person found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes roughly 10 hours and 15 minutes. It is a rather inexpensive recipe for fans of Mediterranean food. If you like this recipe, you might also like recipes such as Ribollita (Italian Bread Soup), Ribollita (Vegetable, Bean and Stale Bread Soup), and Ribollita (Reboiled Italian Cabbage Soup).

Instructions

Place the olive oil in a deep pan and heat over medium-high heat. Stir in the onion, and cook until transparent, about 5 minutes.

Ingredients you will need

Olive Oil

Onion

Equipment you will use

Frying Pan

Mix in the carrots, celery, potatoes, zucchini, and leek. Stir and cook 5 minutes more.

Ingredients you will need

Potato

Zucchini

Carrot

Celery

Leek

Pour in the hot water to cover the vegetables. Stir in the Swiss chard, Savoy cabbage, and kale. Cover, reduce heat to medium, and simmer for 1 hour.

Ingredients you will need

Savoy Cabbage

Swiss Chard

Vegetable

Water

Kale

Place 1 can of beans in a blender or food processor bowl. Blend until smooth. Stir pureed beans into the vegetable mixture along with the second can of beans. Season to taste with salt and pepper. Reduce heat to low, and simmer for 20 minutes, stirring occasionally. Stir in the tomato puree.

Ingredients you will need

Salt And Pepper

Tomato Puree

Vegetable

Beans

Equipment you will use

Food Processor

Blender

Bowl

Prepare the soup by layering slices of bread with the vegetable mixture in a casserole or soup dish. Cover, and refrigerate for at least 8 hours, or overnight.

Ingredients you will need

Vegetable

Bread