I hope you like what I've done with your soup Will. : )
Ribollita is a wonderful, tasty Italian soup dating back to the 17th century. Served up with a wedge of Parmesan and some crusty Ciabatta, this is a perfect way to get your veggies in winter or summer!
* 1/4 cup extra-virgin olive oil, plus some for drizzling on bread
* 1 medium onion, chopped
* 1 medium carrot, chopped
* Six slices smoked bacon, stripped of fat and chopped
* 2 cloves garlic; 1 minced; 1 whole
* 1 teaspoon salt
* 1 teaspoon freshly ground black pepper
* 1 tablespoon double-concentrated tomato paste
* 1 (15-ounce) can diced tomatoes
* 1 pound frozen kale or spinach; thawed and squeezed dry (you can certainly use the equivalent amount of fresh product in the summertime, or if available in winter)
* 1 (15-ounce) can cannelloni beans; drained and rinsed
* 1 tablespoon Herbs de Provence
* 3 cups chicken stock (I use ‘Better than Boullion’ vegetable-based stock)
* 1 bay leaf
(Total raw-prep time: 1/2hr)
* Heat the oil in a heavy large pot over medium heat.
* Add the onion, carrot, bacon, minced garlic, salt, and pepper. Cook until the onion and garlic have begun to caramelize and the bacon is starting to crisp (6-8min.).
* Add tomato paste and stir until dissolved.
* Add tomatoes and stir, scraping the bottom of the pan with a wooden spoon to release all the brown bits.
* Add the spinach, beans, herbs, stock and Bay leaf.
* Bring the soup to a boil, reduce heat and simmer (just bubbling) for around 30 minutes.
* (Total cooking time – 45min.
* Total preparation time – 1 1/4hrs.)
It was tasty indeed!~
One Love. One Peace. Always and all ways.