Ribolitta: Easy Cheesy Minestrone
Beneath the bubbling cheesy bread, there are actually tons of vitamins hidden in this wholesome veggie soup. (Your kids will never be the wiser.)
- 1 cup dried Great Northern or cannellini beans
- 3 tbsp olive oil, plus extra for garnish
- 1 cup onion, chopped
- 1 medium leek, chopped, white & green parts only
- ½ cup carrot, diced (½-inch dice)
- ½ cup celery, diced (½-inch dice)
- 1 tbsp minced garlic
- 1 tsp crushed dried rosemary
- 1 14½-oz can diced tomatoes & their juices
- 2½-3 cups Savoy cabbage, cut into ¼-inch strips
- 1½ tbsp kosher salt, plus more if needed
- 1 medium russet or Yukon gold potato, peeled & cut into ½-inch dice
- 1 medium zucchini, halved length-wise & cut into ½-inch slices
- 2 cups Swiss chard, stems removed & leaves cut into ½-inch strips
- 8 ½-inch-thick slices day-old Italian bread (like ciabatta)
- 1 to 2 whole garlic cloves, peeled & halved
- 1 cup grated Parmesan cheese, for garnish
Rinse and sort through the beans to remove any pebbles. Put beans in a large bowl; cover with 3 cups of boiling water. Soak beans for 1 hour. Drain beans in a colander and reserve.
Heat olive oil in a large, heavy pot (with a lid) over medium-high heat. When hot, add the onion, leek, carrot, and celery and sauté until just softened, for 3 to 4 minutes. Add minced garlic and rosemary and sauté 1 minute more.
Add 8 cups water, the reserved beans, tomatoes, cabbage, and 1½ tbsp salt. Bring to a boil, then reduce heat and cook at a simmer, covered, for 1 hour.
Add potatoes, zucchini, and chard; simmer, covered, until the potatoes and zucchini are tender and the chard has wilted, for 20 to 25 minutes.
Taste soup and season with salt, as needed.
When ready to serve, lightly toast the bread slices, then rub each piece on both sides with a cut garlic clove. Either place 1 bread slice in the bottom of 6 soup bowls and ladle soup over or ladle soup into 6 bowls and top each with a bread slice. Garnish each with Parmesan cheese and a drizzle of olive oil.
- Soup can be prepared 2 days ahead. Just cool, cover, and refrigerate. When ready to serve, reheat over medium heat.
Provided byBetty Rosbottom & Charles Schiller
Author ofSunday Soup
© Betty Rosbottom & Charles Schiller 2008
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