Recipe: Ribollita

Toasted bread, bean, and vegetable soup. Hearty, comfortable Tuscan veggie soup thickened with lots of day-old bread. Not too heavy since the bread is only on top, and the use of oil is minimal. How can you resist?



SERVES: 6 or 7 (7 cups)

TIME: About 50 minutes

YOU WILL NEED:

3 tbsp olive oil, divided
1/2 white onion, chopped
2 garlic cloves, minced
2 medium carrots, chopped into 1/2-in. pieces
2 celery stalks, chopped into 1-in. pieces
1 1/1 qts. chicken broth
1 can (15 oz) cannelloni beans, drained and rinsed
4 whole canned tomatoes, quartered, plus some juice
2 cups chopped Swiss chard
4 cups rough-textured day-old bread (try ciabatta), ripped into 1 1/2-in. pieces
Grated Parmesan cheese (optional...but who are we kidding, right?)

1. Heat 1 tbsp. olive oil in a large opt over medium heat. Add onion and garlic; cook until transparent, about 5 minutes. Add carrots, celery, and cook, stirring often, 5 minutes. Stir in broth and beans, then bring to a boil. Reduce heat, cover and simmer about 15 minutes. Add tomatoes and chard, simmer another 15 minutes, covered.

2. While the soup simmers, preheat oven to 350 degrees. Lay bread pieces on a rimmed baking sheet in a single layer. Drizzle with remaining 2 tbsp. olive oil and sprinkle with salt and pepper. Toast in oven just until golden, about 10 minutes. Set croutons aside.

3. Just before serving, add basil and cilantro and season to taste with salt and pepper.

4. Divide soup among serving bowls and top each with a few warm croutons. Grate Parmesan cheese directly over soup.

Per 1-cup serving: 212 cal., 41% from fat; 9.7 g protein; 9.9 g fat, 29 g carb, 4.7 g fiber; 812 mg sodium; 0 mg chol.

Recipe: Sunset Magazine, January 2009.