Ribollita
| Yield: | 6 Servings |
| Categories: | Italian, Vegetables, Soups |
| 5 1/2 | c | Chicken stock |
| 1/2 | c | Dry white wine |
| 8 | oz | Chicken wings |
| 7 | tb | Olive oil |
| 1 | c | Chopped leeks |
| 2 | c | Chopped onions |
| 1 | c | Chopped carrots |
| 1 | c | Chopped celery |
| 3/4 | c | Chopped red bell pepper |
| 3/4 | c | Chopped green bell pepper |
| 1 | Small yellow summer squash, | |
| 1 | Small zucchini, sliced into | |
| 2 | c | Diced green cabbage |
| 2 | c | Chopped cooked spinach |
| 1 | tb | Dried oregano |
| Salt and freshly ground blac | ||
| 1 | cn | (16 oz) plum tomatoes, drain |
| 1 | cn | (16 oz) dark red kidney bean |
| 7 | Very thin slices white bread | |
| 2 | tb | Minced garlic |
| 1/3 | c | Freshly grated parmesan chee |
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