Photo: Vegetarian Ribollita Recipe
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)
- 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 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.
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By 1downunder
san francisco
on October 15, 2012
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This was rather disappointing. Quick, easy and bland. Don't bother with this one.
By f9nw_10758875
Denver, CO
on December 26, 2011
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DELICIOUS!!! I have been making this for 2 years now and each time we have it we remark how delicious and bright the flavors are. I use two cans of cannellini beans and two small cans of tomatoes. I add a little balsalmic vinegar, but otherwise follow the receipe. We LOVE the healthfullness of it!
By cosette_z_9102893
Toms River, NJ
on December 19, 2011
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This was a great recipe and can be tweaked to suit your own taste. I changed two aspects of the recipe. First, I used twice as much carrots/zucchini since I wanted lots and lots of vegetables. Second, my grocery store had a soup herb package so I used that to save money than purchase all the herbs separately.
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