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Vegetarian Ribollita
From Food Network Kitchens

Ingredients
1/4 cup extra-virgin olive oil, plus more for
drizzling
1 medium onion, diced (2 1/2 cups)
1 rib celery, sliced (3/4 cups)
1 medium zucchini, diced (1 1/4 cups or 5 1/4 ounces)
2 carrots, peeled and diced (1/3 cup)
3 cloves garlic, chopped
1 sprig fresh rosemary
Kosher salt
Freshly ground black pepper
1 head Savoy cabbage, cleaned and coarsely chopped or shredded (7 1/2 cups)

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Copyright 2006 Television Food Network, G.P., All Rights Reserved

 

1 (15-ounce) can diced tomatoes, in juice
1/2 cup chopped fresh basil leaves
1 teaspoon dried marjoram
1 (15-ounce) can cannellini beans
10 cups vegetable broth
4 cups cubed sourdough bread (about 1/2 loaf)
3 cups baby spinach leaves
1/2 cup shaved Pecorino-Romano

Directions
In a soup pot or Dutch oven heat the 1/4 cup olive oil
over medium heat. Add the onions, celery, zucchini, carrots, garlic, and rosemary;
season with salt and pepper. Cook until the vegetables are soft and juicy, about
10 minutes. Add the cabbage, tomatoes, basil, and marjoram and season again with

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Copyright 2006 Television Food Network, G.P., All Rights Reserved

salt and pepper. Cook until cabbage is just tender, about 10 minutes. Stir in the
beans and vegetable broth, and adjust the heat to simmer gently for 20 minutes.
Remove the rosemary sprig. Stir in the bread and spinach, increase the heat to
medium and cook until the soup thickens, about 10 minutes more. Season with salt
and pepper. Ladle soup into warm bowls. Top with cheese and a little drizzle
extra-virgin olive oil.

Copyright 2004 Television Food Network, G.P. All rights reserved.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved