Recipe: RIBOLLITA DI CASA MELE

[starlady]

I'm putting this up here so I don't almost lose it again, sob, you have no idea how sad I was when I thought I had lost this recipe, it's so delicious. shveta_writes sent it to me in the spring by email.

Ingredients
1 medium onion, finely chopped
3 carrots, finely chopped
2 medium celery stalks, finely chopped
2 cloves garlic, minced
1/2 c olive oil
1 medium zucchini, coarsely chopped
3 c greens (chard, mustard greens, or spinach), shredded
1 (19 oz.) can white beans, drained
1 (19 oz.) can tomatoes
3 c vegetable broth
Salt & pepper
1 bunch parsley, chopped
2 c day-old Italian bread, cut into cubes

Topping:
Pesto
Olive oil
Shaved Parmesan

Sauté the onions, celery, garlic and carrots in olive oil until tender. Add the tomatoes, zucchini, parsley and greens, and then add just enough broth to cover. Cover, and cook for about 1-1.5 hours. Add the white beans and cook an additional 15 minutes. Season with salt and pepper to taste. Put 1/3 of the soup in a food processor or a blender and purée until thick. Return to the soup pot and mix well. Add the bread cubes and simmer until almost dissolved and then use a whisk to mix in the bread completely. Serve soup at room temperature, drizzled with a little pesto mixed with olive oil, and some Parmesan shavings.

Variations: Almost any variation of vegetables could be added as desired, including cabbage in place of the greens.
Originally posted at Dreamwidth Studios; you can comment there using OpenID or a DW account.

Comments

[shveta-thakrar.livejournal.com]

*hops on a plane*

I can be there by dinnertime! :9