Ribollita (Italian Bread Soup)

Photo: John Autry; Styling: Cindy Barr

Recipe from

Nutritional Information

Calories 305
Fat 8.7 g
Satfat 2.8 g
Monofat 4.3 g
Polyfat 1 g
Protein 11.7 g
Carbohydrate 45.6 g
Fiber 10.7 g
Cholesterol 4.4 mg
Iron 4.1 mg
Sodium 693 mg
Calcium 161 mg

Ingredients

3 cups (1-inch) cubed hearty Italian country bread (about 6 ounces)
Cooking spray
3 tablespoons extra-virgin olive oil, divided
1 cup chopped onion
1/4 cup chopped celery
1 tablespoon minced garlic
6 cups water, divided
6 cups (1-inch) chopped kale
6 cups chopped Savoy cabbage
4 cups chopped broccoli rabe
2 cups (1-inch) cubed peeled Yukon gold or red potato
1 cup thinly sliced carrot
1 (14.5-ounce) can whole plum tomatoes, undrained and chopped
2 (15-ounce) cans cannellini beans or other white beans, rinsed, drained, and divided
3/4 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper
1/2 cup (2 ounces) shaved or grated Parmigiano-Reggiano cheese

Preparation

1. Preheat oven to 375°.

2. Place 3 cups bread on a baking sheet, and lightly coat with cooking spray. Bake at 375° for 15 minutes or until toasted, stirring occasionally. Remove from oven; cool.

3. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium-high heat. Add onion and celery to pan; sauté 5 minutes. Add garlic, and sauté 1 minute. Add 5 cups water and next 6 ingredients (through tomatoes). Cover, reduce heat, and simmer 20 minutes or until greens are wilted, stirring occasionally. Mash 1 can of beans. Add mashed beans and remaining 1 cup water to pan; bring to a boil. Reduce heat, and simmer 35 minutes or until potato and carrot are tender.

4. Stir in bread, remaining can of beans, salt, thyme, oregano, and red pepper; bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat; cover and let stand 10 minutes. Ladle about 1 1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 tablespoon cheese, and drizzle with 3/4 teaspoon oil.

Note:

Domenica Marchetti,

November 2010