Ribollita

Name: Ribollita Recipe
Prep time: 60 min
Cook time: 360 min
Total time: 420 min
Yield: 15
Ingredients: 1.5 c. dry white beans soaked; or 2 cans drained & rinsed; 2 T. olive oil; 1 onion diced; 2 leeks white and light green part only chopped; 2 small carrots diced; 2 stalks celery diced; 2 cloves garlic; 1 lge. can fire-roasted diced tomatoes; 1/2 small head savoy cabbage sliced into strips; 2 small-med. russet potatoes into bite size dice; 2 small zucchini halved lengthwise then sliced; 1.5 T kosher salt; 8-10 parmesan rinds; 2 T. pastina; 10 c. vegetable stock

Minutes to Prepare: 60
Minutes to Cook: 360

Number of Servings: 15

Ingredients

1.5 c. dry white beans, soaked; or 2 cans, drained & rinsed2 T. olive oil1 onion, diced2 leeks, white and light green part only, chopped2 small carrots, diced2 stalks celery, diced2 cloves garlic1 lge. can fire-roasted diced tomatoes1/2 small head savoy cabbage, sliced into strips2 small-med. russet potatoes, into bite size dice2 small zucchini, halved lengthwise, then sliced1.5 T kosher salt8-10 parmesan rinds2 T. pastina10 c. vegetable stock

Directions

1. Make a mirepoix w/ leeks, onion, celery and carrot in olive oil, sauteeing on med/low heat for 20+ minutes. Add garlic after 5-10 minutes).
2. Add stock, tomatoes, cabbage and dry beans (if using). Bring to a boil, cover, turn down heat & simmer 1 hour.
3. Add potatoes, zucchini, spinach, and canned beans (if using). Add parmesan rinds. Cook on med low simmer until potatoes and zucchini are tender. Add pastina and combine well. Turn heat off. Cool, cover & chill.

Number of Servings: 15

Recipe submitted by SparkPeople user SPARKLES-TODAY.

Servings Per Recipe: 15

Nutritional Info Amount Per Serving