Ribollita(Tuscan Vegetable & Bread Soup)

* Exported from MasterCook *

RIBOLLITA (TUSCAN VEGETABLE & BREAD SOUP)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Chicken
Italian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 c Chicken stock
1 lb Chicken breasts, skinned
2 Bay leaves
3 tb Olive oil
1 Onion, chopped
2 Garlic clove -- minced
2 Carrots, diced
2 Celery stalk -- diced
1 Sweet green pepper, diced
2 c Cabbage -- chopped
1 t Dried thyme
1 t Dried rosemary
19 oz Tomatoes, coarsely chopped,
-undrained
1/4 ts Pepper
10 oz Spinach, frozen -- chopped
1/2 c Parsley, fresh -- chopped
1 sm Zucchini -- thinly sliced
19 oz White kidney beans, drained
-& rinsed (red would do
-also)
8 sl French or Italian bread,
-stale
1 c Parmesan cheese

In large saucepan, bring chicken stock, chicken
breasts and bay leaves to boil; reduce heat, cover and
simmer for about 20 minutes or until chicken is no
longer pink inside. Remove chicken and discard the
bones. Dice meat and set aside. Discard bay leaves.
Keep stock warm.

Meanwhile, in large skillet, heat 2 tbsp. of the oil
over medium heat; cook chopped onion, garlic, diced
carrots and celery for 10 minutes, stirring
occasionally. Add remaining oil, diced green pepper,
chopped cabbage, thyme and rosemary; cook over low
heat, stirring occasionally for 10 minutes.

Add vegetable mixture to stock in saucepan along with
tomatoes and pepper; bring to boil. Reduce heat,
cover and simmer for 30 minutes. Add spinach, parsley,
zucchini, kidney beans and reserved diced chicken;
cook for 5 minutes. Remove 1 cup soup and set aside.

Ladle half of the remaining soup into 24-cup Dutch
oven or casse- role; cover with 4 of the bread slices
and 1/2 cup of the parmesan cheese. Cover with
remaining soup; layer with remaining bread. Drizzle
reserved soup over top; sprinkle with remaining
parmesan cheese. (Recipe can be prepared to this
point, cooled, covered and refrigerated for up to 24
hours.) Bake, covered in 350 F. oven for 20 minutes
(45 minutes if refrigerated); uncover and bake for 20
minutes longer (45 minutes if refrigerated) or until
hot.

Garnish: ladle soup into large warmed bowls; garnish
with drizzle of olive oil and sprinkle of freshly
grated Parmesan cheese.



- - - - - - - - - - - - - - - - - -