Ribollita
Rich tomato soup with greens, beans, garlic, wine and bread
Ingredients
- 1/4 cup olive oil
- 1 medium onion diced
- 4 medium carrots diced
- 4 celery stalks diced
- 4 cloves garlic minced
- salt and pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 2 tbsp tomato paste
- 1/4 tsp red pepper flakes
- 1 cup red wine
- 1 28 oz can crushed tomatoes
- 1 quart chicken or vegetable stock
- 1/4 cup grated parmesan or a parm rind
- 1/2 lb bread cut into cubes and toasted with olive oil in a pan until crispy and sprinkled with salt
- 1 bunch chard or spinach washed
- 1 15oz can butterbeans
- parm for serving
Instructions
- Heat oil in large soup pot over medium heat. Add the onion, garlic, carrot and celery and a pinch of salt and pepper and cook, stirring occasionally for 5 minutes. Add the tomato paste, red pepper flakes, italian seasoning, garlic powder and onion powder and cook for 2-3 minutes, allowing the tomato paste to caramelize a bit.
- Pour in the wine, bring to a boil and allow to boil until the wine is reduced by half. Add the stock and tomatoes, as well as the rind if using. If using grated parm, slowing sprinkle it over and mix in so that it doesn't clump. Taste and adjust the seasonings.
- Reduce heat to low and add the greens and beans and simmer for 30 minutes until everything is cooked and well combined.
- In a skillet, add some oil and toast the bread cubes until browned and crispy and sprinkle with salt. Set aside to serve with the soup.
- Adjust the seasoning and ladle soup into bowls. Top with bread and parm at the table.
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