Recipe: Ribollita (vegetarian)

RIBOLLITA

1 pound savoy, black or other cabbage, or a combination
3 tablespoons olive oil
2 onions, thinly sliced
2 cloves garlic, minced, plus 2 cloves split lengthwise, for rubbing on bread
3 plum tomatoes, peeled and coarsely chopped
3 celery stalks, finely chopped
3 carrots, finely chopped
6 cups vegetable broth
1 tablespoon tomato paste
1 tablespoon minced fresh thyme (or 3/4 teaspoon dried thyme)
1 (15 ounce) can cannellini beans, drained and rinsed
Salt and freshly ground pepper to taste
6 3/8-inch slices coarse salt-free Tuscan or other country bread (trim crust only if it is very thick)
Extra-virgin olive oil and freshly grated Parmesan cheese for garnish

Remove hard stalks from cabbage and discard. Coarsely slice leaves; set aside.

Heat oil in Dutch oven over medium heat. Add onions and minced garlic; cook, stirring occasionally, until onions are translucent, about 5 minutes.

Stir in cabbage, tomatoes, celery and carrots; cover and cook until vegetables are crisp-tender, about 10 minutes.

Stir in 2 cups stock, tomato paste and thyme. Increase heat to high and bring to boil. Reduce heat; cover and simmer, stirring occasionally, 30 minutes.

Stir in remaining 4 cups stock and beans; cover and continue to cook 1 hour. Season to taste.

Meanwhile, preheat oven to 350 degrees F.

Place bread slices on baking sheet. Lightly toast about 5 minutes per side, until dry throughout.

While bread is warm, rub one side of each slice with cut side of a garlic clove. Place bread slices, garlic-side up, in bottom of large bowl. Pour soup over toasts; let stand until completely cool.

Before serving, return soup and toasted bread to Dutch oven. Bring to boil over high heat, stirring as bread breaks apart.

Spoon soup onto soup plates. Sprinkle each serving with pepper, drizzle with extra-virgin olive oil and sprinkle with cheese.

FOR ADVANCE PREPARATION:
Prepare soup, without adding bread, and refrigerate in a covered container up to 3 days. When reheating, add bread and stir until it breaks apart. Add more vegetable stock or water to thin as desired.

Servings: 6
Source: A Beautiful Bowl of Soup by Paulette Mitchell