Ribollita (Tuscan Vegetable and Bread Soup)

Yield: 6 Servings
Categories: Soups, Chicken, Italian
5cChicken stock
1lbChicken breasts, skinned
2Bay leaves
3tbOlive oil
1Onion, chopped
2Garlic clove; minced
2Carrots, diced
2Celery stalk; diced
1Sweet green pepper, diced
2cCabbage; chopped
1tsDried thyme
1tsDried rosemary
19ozTomatoes, coarsely chopped, undrained
1/4tsPepper
10ozSpinach, frozen; chopped
1/2cParsley, fresh; chopped
1smZucchini; thinly sliced
19ozWhite kidney beans, drained & rinsed (red would do also)
8slFrench or Italian bread, stale
1cParmesan cheese
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