Vegetarian Ribollita

Name: Vegetarian Ribollita Recipe
Yield: 6
Ingredients: Ingredients; 1/4 cup extra-virgin olive oil plus more for drizzling; 1 medium onion diced (2 1/2 cups); 1 rib celery sliced (3/4 cups); 1 medium zucchini diced (1 1/4 cups or 5 1/4 ounces); 2 carrots peeled and diced (1/3 cup); 3 cloves garlic chopped; 1 sprig fresh rosemary; Kosher salt; Freshly ground black pepper; 1 head Savoy cabbage cleaned and coarsely chopped or shredded (7 1/2 cups); 1 (15-ounce) can diced tomatoes in juice; 1/2 cup chopped fresh basil leaves; 1 teaspoon dried marjoram; 1 (15-ounce) can cannellini beans; 10 cups vegetable broth; 4 cups cubed sourdough bread (about 1/2 loaf); 3 cups baby spinach leaves

Number of Servings: 6

Ingredients

Ingredients1/4 cup extra-virgin olive oil, plus more for drizzling1 medium onion, diced (2 1/2 cups)1 rib celery, sliced (3/4 cups)1 medium zucchini, diced (1 1/4 cups or 5 1/4 ounces)2 carrots, peeled and diced (1/3 cup)3 cloves garlic, chopped1 sprig fresh rosemaryKosher saltFreshly ground black pepper1 head Savoy cabbage, cleaned and coarsely chopped or shredded (7 1/2 cups)1 (15-ounce) can diced tomatoes, in juice1/2 cup chopped fresh basil leaves1 teaspoon dried marjoram1 (15-ounce) can cannellini beans10 cups vegetable broth4 cups cubed sourdough bread (about 1/2 loaf)3 cups baby spinach leaves

Directions

In a soup pot or Dutch oven heat the 1/4 cup olive oil over medium heat. Add the onions, celery, zucchini, carrots, garlic, and rosemary; season with salt and pepper. Cook until the vegetables are soft and juicy, about 10 minutes. Add the cabbage, tomatoes, basil, and marjoram and season again with salt and pepper. Cook until cabbage is just tender, about 10 minutes. Stir in the beans and vegetable broth, and adjust the heat to simmer gently for 20 minutes.

Remove the rosemary sprig. Stir in the bread and spinach, increase the heat to medium and cook until the soup thickens, about 10 minutes more. Season with salt and pepper. Ladle soup into warm bowls. Top with cheese and a little drizzle extra-virgin olive oil.

Copyright 2004 Television Food Network, G.P. All rights reserved.

From Food Network Kitchens

Read more at: https://www.foodnetwork.com/recipes/food-network-kitchens/vegetarian-ribollita-recipe.html?oc=linkback

Serving Size: Makes 6 Servings

Number of Servings: 6

Recipe submitted by SparkPeople user CARRIE1390.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 246.6
Total Fat: 9.6 g
Cholesterol: 0.0 mg
Sodium: 1,911.0 mg
Total Carbs: 35.5 g
Dietary Fiber: 9.9 g
Protein: 8.4 g

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