Vegetarian Ribollita
.
Yield
6 servingsPrep
20 minCook
50 minReady
80 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
olive oil, extra-virgin
plus more for drizzling |
|
| 2 ½ | cups |
onions
diced, about 1 medium |
|
| ¾ | cup |
celery
about 1 rib, sliced |
|
| 1 ¼ | cups |
zucchini
diced, about 1 medium |
|
| ⅓ | cup |
carrots
peeled and diced, about 2 each |
|
| 3 | cloves |
garlic
chopped |
|
| 1 | each |
rosemary sprigs
fresh |
*
|
| 1 | x |
kosher salt
|
*
|
| 1 | x |
black pepper
freshly ground to taste |
*
|
| 7 ½ | cups |
cabbage
cleaned and coarsely chopped or shredded, about 1 head |
|
| 15 | ounces |
tomatoes, canned with juice
diced |
|
| ½ | cup |
basil
leaves, chopped |
*
|
| 1 | teaspoon |
marjoram
dried |
*
|
| 15 | ounces |
beans
cannellini, canned |
|
| 10 | cups |
stock
vegetable |
|
| 4 | cups |
sourdough bread
cubed, about 1/2 loaf |
* |
| 3 | cups |
baby spinach
leaves |
*
|
| ½ | cup |
romano cheese
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
olive oil, extra-virgin
plus more for drizzling |
|
| 591 | ml |
onions
diced, about 1 medium |
|
| 177 | ml |
celery
about 1 rib, sliced |
|
| 296 | ml |
zucchini
diced, about 1 medium |
|
| 79 | ml |
carrots
peeled and diced, about 2 each |
|
| 3 | cloves |
garlic
chopped |
|
| 1 | each |
rosemary sprigs
fresh |
*
|
| 1 | x |
kosher salt
|
*
|
| 1 | x |
black pepper
freshly ground to taste |
*
|
| 1.8 | l |
cabbage
cleaned and coarsely chopped or shredded, about 1 head |
|
| 433.5 | ml/g |
tomatoes, canned with juice
diced |
|
| 118 | ml |
basil
leaves, chopped |
*
|
| 5 | ml |
marjoram
dried |
*
|
| 433.5 | ml/g |
beans
cannellini, canned |
|
| 2.4 | l |
stock
vegetable |
|
| 946 | ml |
sourdough bread
cubed, about 1/2 loaf |
* |
| 7.1E+2 | ml |
baby spinach
leaves |
*
|
| 118 | ml |
romano cheese
|
*
|
Directions
In a soup pot or Dutch oven heat the ¼ cup olive oil over medium heat.
Add the onions, celery, zucchini, carrots, garlic, and rosemary; season with salt and pepper.
Cook until the vegetables are soft and juicy, about 10 minutes.
Add the cabbage, tomatoes, basil, and marjoram and season again with salt and pepper.
Cook until cabbage is just tender, about 10 minutes.
Stir in the beans and vegetable broth, and adjust the heat to simmer gently for 20 minutes.
Remove the rosemary sprig.
Stir in the bread and spinach, increase the heat to medium and cook until the soup thickens, about 10 minutes more.
Season with salt and pepper.
Ladle soup into warm bowls.
Top with cheese and a little drizzle extra-virgin olive oil.
