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Print this Recipe    Tuscan 08

Ribollita alla Toscana (Tuscan Vegetable and Bread Soup)

4 tablespoons olive oil
1 red onion, chopped
1 leek, white part only, chopped
1 garlic clove, chopped
4 carrots, sliced into half-inch rounds
4 zucchini, sliced into half-inch rounds
One-quarter whole Savoy cabbage, shredded and chopped
1 bunch cavolo nero or kale
1 small bunch spinach, shredded and chopped
4 potatoes, peeled and cut into one-half inch cubes
1 cup green beans, cut into bite-size pieces
2 cups Tuscan white beans, one-half cup pureed and one-half cup whole
2 tablespoons coarse sea salt or kosher salt
4 tablespoons tomato paste
2 cups Tuscan white beans, one-half cup pureed and one-half cup whole
1 pound stale Italian bread, sliced

Heat the olive oil in a large pot and saut the onion and leek
together over low heat until they begin to burn slightly. Add the
garlic and saut for 1 minute. Add all the remaining vegetables.
Season with sea salt and stir to mix in the onions and leeks evenly.
Cover and cook for 20 minutes or until the vegetables have reduced
in volume by half. Stir again and cover with water to the top of
the pot. The more water you add, the more broth you will have with
the soup. Bring to a boil and then lower the heat. Add the tomato
paste and stir to dissolve. Cover and cook the soup for 1 hour.
Add the Tuscan beans.

This is the minestrone soup. The next day layer the soup in a deep
baking dish with the stale bread and bake. Top with thinly sliced
red onions before baking.

The next day, if there's any soup left over, reboil the soup,
stirring well to break up the bread slices. The soup should be
thick enough to eat with a fork! It is served with the traditional
drizzle of extra virgin olive oil on top.

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