Ribollita (Italian Vegetable Soup)
| Yield: | 8 Servings |
| Categories: | Soups |
| 2 | tb | Olive oil; or to taste |
| 1 | lg | Red onion; finely chopped |
| 1 | Rib celery; finely chopped | |
| 1 | md | Carrot; finely chopped |
| 3 | Cloves garlic; finely chopped | |
| 6 | Sprigs parsley; finely chopped | |
| 1 | cn | (15 oz) chopped tomatoes; undrained |
| 1 | cn | (15 oz) small white beans; undrained |
| 1 | cn | (15 oz) black beans; partially drained |
| 1 | md | Potato; peeled and chunked |
| 1 | pk | Coleslaw cabbage |
| 1 | bn | Spinach or Swiss chard; stemmed and chopped |
| Salt and pepper to taste | ||
| 8 | sl | Italian bread (optional); chunked |
| 2 | Green onions; finely chopped | |
| Parmesan cheese; grated |
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