Tuscan style ribollita
Tuscan style ribollita recipe in the soup category
Recipe ingredients:
- 6 slices (1/4-inch thick) day-old crusty French bread
- 3 cloves garlic
- Black pepper, to taste
- 1 tablespoon olive oil
- 1 tablespoon chicken broth
- 1 onion, diced
- 3 carrots, chopped
- 3 celery stalks, chopped
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1/2 sweet red pepper, diced
- 1/2 teaspoon dried oregano
- 4 cups torn escarole or dark cabbage
- 1 (16 ounce) can kidney beans
- 1 (14 1/2 ounce) can plum tomatoes, drained, juices reserved
- 1 cup chicken broth
- 3 tablespoons grated Parmesan cheese
- Oregano leaves (for garnish)
Recipe method:
- Grease a baking sheet.
- Put the bread on the sheet and bake at 350 degrees F until golden brown, about 15 minutes.
- Remove from the oven.
- Cut 1 garlic clove in half and rub on each side of the toast slices.
- Sprinkle with black pepper and set aside.
- Heat the oil and broth mixture in a 4-quart pot.
- Add the onions and saute until tender, about 10 minutes.
- Mince the remaining garlic.
- Add the garlic, carrots and celery to the pot.
- Cover and cook, stirring occasionally, for 10 minutes.
- Add the zucchini, squash, sweet peppers and oregano. Cook for 5 minutes.
- Add the escarole, beans and tomatoes.
- Cook until the escarole wilts, about 2 minutes.
- Add black pepper.
- Pour the vegetable mixture into a 3-quart casserole and top with the toast.
- In a large measuring cup, combine the reserved tomato juice and the broth. Pour over the toast.
- Sprinkle with Parmesan.
- Bake at 375 degrees F until the cheese has melted, about 30 minutes.
- Let stand 5 minutes and garnish with oregano.
Tags: tuscan, style, ribollita, recipe, soup, recipes, cooking