Ribollita Tarifi

Malzemeler

• 1 Medium Onion, Finely Chopped, 3 Medium Carrots, Finely Chopped, 2 Medium Celery Stalks, Finely Chopped, 2 Cloves Of Garlic, Minced, 1/4 Cup Olive Oil, 1 Medium Zucchini, Coarsely Chopped, 3 Cups Greens (Chard, Mustard Greens, or Spinach), Shredded, 1 (19oz.) Can White Beans, (Cannellini) Drained, 1 (19oz) Can Tomatoes, 3 Cups Chicken (or Vegetable) Broth, Salt & Pepper, 1 Bunch Parsley, Chopped, 2 Cups Day Old Italian Bread, Cut Into Cubes. Optional Toppings: Pesto, Olive Oil, Shaved Parmesan

Hazırlanışı

1. Saute 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 1-½ hours. Add the white beans and cook an additional 15 minutes. Season with salt and pepper to taste. Add the bread cubes and simmer until almost dissolved and then use a whisk to completely mix in the bread. Serve soup at room temperature, drizzled with a little pesto mixed with olive oil, and some parmesan shavings.

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