Ribollita Soup(Italian Bread Soup)

2 Tbls. Extra-Virgin Olive Oil
4 Large Cloves Garlic, chopped
1 Medium Onion, chopped
2 Carrots, peeled and diced
2 Ribs Celery, chopped
1 Fresh Laurel or 1 Dried Bay Leaf
Coarse salt and freshly ground black pepper
2 Cans small white beans
6 Cups Chicken Stock or Broth
2 Cups Tomato Sauce
3 Cups stale chewy Italian Bread, crust removed and torn into pieces(about 1/2 a loaf)
1 Small White Onion, thinly sliced or finely chopped for garnish
1 Cup Grated Parmigiano Cheese, for garnish

Heat a deep, heavy bottomed pot over moderate heat. Add oil, garlic, carrots, celery and bay leaf to the pot. Season vegetables with salt and pepper and saute until they begin to soften 5-7 minutes. Add beans, stock and tomato sauce. Bring soup to a boil over medium-high heat. Remove lid and stir in torn stale bread. Stir soup and incorporate bread as it breaks down. When soup becomes thick and bread is distributed evenly, adjust seasoning and serve the soup in shallow bowls. Some ribolittas are so thick, the spoon can stand upright. Make yours as thick or thin as you like with the addition of either more bread or stock.

Top shallow bowlfuls of soup with onion, a drizzle of extra-virgin olive oil and a generous sprinkling of grated Parmigiano-Reggiano or Parmesean Cheese.

Makes 8 1cup servings.



Number of Servings: 8

Recipe submitted by SparkPeople user BALLROOMGIRL.