The snow is falling, the fire is roaring, and the soup is on!
Ribollita Soup Recipe
3 tablespoons olive oil
2 onions, chopped
4 garlic cloves, crushed
2 celery stalks, finely sliced
1 fennel bulb, trimmed and chopped
2 large zucchini, sliced
14-ounce can crushed tomatoes
2 tablespoons pesto ( the secret ingredient, in my opinion)
1 quart vegetable broth
14-ounce can white, haricot or borlotti beans ( or pasta to make it more like minestrone)
Salt and pepper
1 pound young spinach
1 tablespoon olive oil to drizzle
6-8 slices of white bread
Parmesan cheese shavings
1. Fry onions, carrots, garlic, celery and fennel in olive oil for 10-15 mins. Add zucchini and fry 2 mins longer.
2. Add can of tomatoes, pesto, stock, beans and bring to boil. Lower heat, cover and simmer for 25 mins or until all vegetables are cooked. Season and salt to taste.
3. To serve, fry spinach in oil for 2 mins or until wilts. Spoon over bread in soup bowls and then ladle soup over spinach. Drizzle olive oil and sprinkle cheese over top. (I prefer the bread on the side rather than mixed in.
(Recipe from the book, Soup, by Debra Mayhew.)