Ribollita (tuscan vegetable & bread soup)
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Ribollita (tuscan vegetable & bread soup)
  Tuscan    Bread    Soups    Chicken    Italian    Vegetables  
Last updated 6/12/2012 1:20:19 AM. Recipe ID 52004. Report a problem with this recipe.
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      Title: Ribollita (tuscan vegetable & bread soup)
 Categories: Soups, Chicken, Italian
      Yield: 6 Servings
 
      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 ts Dried thyme
      1 ts 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.
 




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Recipe ID 52004 (Apr 03, 2005)

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