Ribollita (tuscan Minestrone)

Total Time: 2 hrs 25 mins Preparation Time: 1 hr Cook Time: 1 hr 25 mins

Ingredients

• Servings: 6
• 8 ounces dried great northern beans (1 cup) or 8 ounces dried cannellini beans (1 cup)
• 3 tablespoons olive oil, plus extra for garnish
• 1 cup chopped onion
• 1/2 cup chopped leek, and light green parts only
• 1/2 cup diced carrot (1/2-inch dice)
• 1/2 cup diced celery (1/2-inch dice)
• 1 tablespoon minced garlic
• 1 teaspoon crushed dried rosemary
• 1 (14 1/2 ounce) can diced tomatoes, with juices
• 8 -10 ounces savoy cabbage, halved, cored, cut into 1/4-inch wide strips (to make 2 1/2 to 3 cups)
• 1 1/2 tablespoons kosher salt, plus more if needed
• 8 ounces russet potatoes or 8 ounces yukon gold potatoes, peeled and cut into 1/2-inch dice
• 8 ounces zucchini, halved lengthwise and cut into 1/2-inch thick slices
• 6 ounces swiss chard, stems removed and leaves cut into 1/2-inch thick strips (to make 2 cups)
• 8 slices day-old italian bread, such as ciabatta (1/2-inch thick slices)
• 1 -2 whole garlic clove, peeled and halved
• 1 cup grated parmigiano-reggiano cheese, for garnish

Recipe

• 1 rinse and sort through the beans to remove any pebbles.
• 2 put beans in a large bowl; cover with 3 cups boiling water; soak beans for 1 hour.
• 3 drain beans in a colander and reserve.
• 4 heat olive oil in a large heavy pot over med-high heat.
• 5 when hot, add the onion, leek, carrot, and celery; saute until just softened, 3-4 minutes.
• 6 add in minced garlic and rosemary; saute 1 minute.
• 7 add 8 cups water, the reserved beans, tomatoes, cabbage, and 1 1/2 tablespoon kosher salt.
• 8 bring to a boil; decrease heat, and cook at a simmer, covered, for 1 hour.
• 9 add in potatoes, zucchini, and chard; simmer covered, until the potatoes and zucchini are tender and the chard is wilted, for 20-25 minutes.
• 10 taste soup and season with salt, as needed.
• 11 when ready to serve, lightly toast the bread slices, then rub each piece on both sides with a cut garlic clove.
• 12 either place 1 bread slice in the bottom of 6 soup bowls and ladle soup over or ladle soup into 6 bowls and top each with a bread slice.
• 13 garnish each serving with parmesan cheese and a drizzle of olive oil.