Recipe: Bertoli Ribollita con Crostini di Pane (soup, Italian)

BERTOLI RIBOLLITA CON CROSTINI DI PANE

1/4 cup extra virgin olive oil (and more for serving)
1/4 cup chopped fennel
1/4 cup chopped celery
1/4 cup chopped onion
1/4 cup chopped carrots
1 clove garlic, finely chopped
1/4 teaspoon dried thyme
6 cups chicken broth
1 (28 oz.) can Italian plum tomatoes, cut up
2 cups peeled and diced russet potato
1 1/2 cups canned cannelli beans, rinsed and drained
1 cup finely shredded Savoy cabbage or Swiss chard
1 cup diced zucchini
2 tablespoons fresh parsley
2 tablespoons basil
salt and freshly ground black pepper (to taste)
8 slices Italian bread (1/2-inch diagonally sliced), one per bowl

Combine the 1/4 cup olive oil, fennel, celery, onions, carrots, garlic and thyme in a large heavy saucepan. Cover and cook over medium low heat until the vegetables are very soft, about 15 minutes. Do not brown.

Stir in the broth, tomatoes, potato, beans, and cabbage or Swiss chard. Heat to boiling. Reduce heat to low and simmer 15 minutes.

Add the zucchini, parsley and basil. Cover and cook 2 minutes. Add salt and pepper, to taste. Remove from heat. Refrigerate for 24 hours.

TO SERVE:
Just before serving, heat to boiling. Place a piece of bread in each of 8 soup plates. Drizzle with a little olive oil. Ladle soup over the bread and allow to soak up the soup.

Servings: 8
Source: Bertoli