Tuscan Ribollita Soup/Stew

Recipe from my friend, Margie L’Hommedieu December, 2010

Ingredients

• 2 TBSp olive oil
• 4 cloves garlic: 2 chopped, 2 whole
• 1 large onion, chopped
• 1 large carrot, peeled and coarsely chopped
• 4 slices (4 oz. pancetta for non-vegetarian; 3 soy breakfast sausages for vegetarian
• 1 cup sliced mushrooms (Glady’s addition – not in Tuscan recipe)
• 1 TBSP Herbs de Provence
• 2 bay leaves
• 1 box chopped frozen spinach, thawed and squeezed
• 1 can cannellini beans, drained
• 3 cups chicken or vegetable stock
• 15 oz can tomatoes
• 3 TBSP tomato puree
• 4 inch Parmesan cheese heel
• 1 tsp salt
• 2 tsp freshly ground pepper
• sliced ciabatta or other bread
• Grated Parmesan

Instructions

1. Heat oil and sauté onion, 2 cloves chopped garlic, carrot and pancetta or soy sausage and mushrooms in oil until onions are soft, about 7-10 minutes.
2. Remove pancetta.
3. Stir in seasonings for 1 minute, then spinach, drained beans, stock and all other ingredients except bread.
4. Simmer 45 minutes. Remove and scrape soft cheese from the Parmesan heels.


5. Brush bread with oil on both sides, and toast under the broiler on both sides.
6. Rub toast with cut cloves of garlic.
7. Place a slice of bread in the bottom of each soup bowl and fill with Ribollita.
8. Serve with extra Parmesan to sprinkle. Serves 6.
9. Note: Other recipes add some celery, cabbage, zucchini and/or potatoes.