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Ribollita

Ingredients

  • 2 tbsp. O&CO. Everyday Olive Oil
  • 4 cloves fresh garlic, peeled and minced
  • 1 medium onion, peeled and chopped
  • 2 carrots, peeled and diced
  • 2 ribs celery, chopped
  • 1 O&CO. Bouquet Garni
  • 1 can cannellini beans
  • 6 cups good chicken stock
  • 1 bag fresh baby spinach
  • 1 can Italian whole tomatoes in juice
  • 3 cups stale, good quality Italian bread, torn into 1 inch pieces
  • 1 cup grated Parmigiano cheese
  • O&CO. Affiorato Olive Oil

Directions

  1. Heat a deep, heavy pot over medium heat. 
  2. Add Everyday olive oil, garlic, onions, carrots and celery to the pot. 
  3. Season veggies with salt & pepper and sauté for 5-7 minutes, stirring frequently. 
  4. Open a can of tomatoes and remove whole tomatoes, saving the juice. Give the tomatoes a rough chop and set aside. 
  5. Drain beans and add to the soup. 
  6. Add tomatoes, tomato juice, bouquet garni and stock.  
  7. Add the whole bag of spinach, bring to a boil, cover and simmer for 5 minutes. 
  8. Add bread, 1 cup at at time, stirring after each addition of bread. For a thicker soup, add all the bread, for a thinner soup, just add as much as you like until you reach the desired texture.  
  9. Serve in a shallow bowl, with a generous sprinkle of Parmigiano cheese and a good drizzle of Affiorato on top.