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Mandy's Ribollita Soup
Ingredients
- 3 T olive oil
- 1 small onion, diced small
- 3 cloves garlic, minced
- 1 bay leaf
- 1 T minced sage
- 1 T minced rosemary
- Salt and pepper
- 1 small carrot, sliced lengthwise, cut into half-moons
- 1 small zucchini, sliced lengthwise, cut into half-moons
- 1 14-oz. can whole peeled tomatoes
- 3 c. vegetable broth
- 1 14 -z. can cannellini beans, drained and rinsed
- 1 bunch laccinato kale, stems removed, cut into ribbons
- ¼ c. grated parmesan
- basil leaves, for garnish
- Baguette
Instructions
- In a Dutch oven, warm the olive oil over medium-low heat. Add the onion, garlic, bay leaf, sage, and rosemary and cook, stirring occasionally, until the onion begins to soften (5 min.). Season lightly with salt and pepper.
- Add the carrot, zucchini, canned tomatoes and broth to the pot, breaking up the tomatoes to release their juices. Bring to a boil, lower the heat, and simmer until the carrots are completely tender, 25-30 min.
- Remove and discard the bay leaf. Stir in the beans, kale and cheese. Cook for a further 2 min., until the kale wilts. Check the seasoning and adjust with salt and pepper to taste. Serve topped with basil leaves and a slice of baguette.
- Source: More Mandy’s
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/