Ribollita (Tuscan Vegetable and Bread Soup)
| Yield: | 6 Servings |
| Categories: | Soups, Chicken, Italian |
| 5 | c | Chicken stock |
| 1 | lb | Chicken breasts, skinned |
| 2 | Bay leaves | |
| 3 | tb | Olive oil |
| 1 | Onion, chopped | |
| 2 | Garlic clove; minced | |
| 2 | Carrots, diced | |
| 2 | Celery stalk; diced | |
| 1 | Sweet green pepper, diced | |
| 2 | c | Cabbage; chopped |
| 1 | ts | Dried thyme |
| 1 | ts | Dried rosemary |
| 19 | oz | Tomatoes, coarsely chopped, undrained |
| 1/4 | ts | Pepper |
| 10 | oz | Spinach, frozen; chopped |
| 1/2 | c | Parsley, fresh; chopped |
| 1 | sm | Zucchini; thinly sliced |
| 19 | oz | White kidney beans, drained & rinsed (red would do also) |
| 8 | sl | French or Italian bread, stale |
| 1 | c | Parmesan cheese |
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