Ribollita

Ingredients

• Pesto
• Olive Oil
• Shaved Parmesan
• 1 Medium Onion, Finely Chopped
• 3 Medium Carrots, Finely Chopped
• 2 Medium Celery Stalks, Finely Chopped
• 2 Cloves Of Garlic, Minced
• 1/4 Cup Olive Oil
• 1 Medium Zucchini, Coarsely Chopped
• 3 Cups Greens (Chard, Mustard Greens, or Spinach), Shredded
• 1 (19oz.) Can White Beans, (Cannellini) Drained
• 1 (19oz) Can Tomatoes
• 3 Cups Chicken (or Vegetable) Broth
• Salt & Pepper
• 1 Bunch Parsley, Chopped
• 2 Cups Day Old Italian Bread, Cut Into Cubes

Instructions

1. 1

   Saute the onions, celery, garlic and carrots in...: Saute the onions, celery, garlic and carrots in olive oil until tender.

2. 2

   Add the tomatoes, zucchini, parsley and greens, and...: Add the tomatoes, zucchini, parsley and greens, and then add just enough broth to cover.

3. 3

   Cover, and cook for about 1-½ hours.

4. 4

   Add the white beans and cook an additional...: Add the white beans and cook an additional 15 minutes.

5. 5

   Season with salt and pepper to taste.

6. 6

   Add the bread cubes and simmer until almost...: Add the bread cubes and simmer until almost dissolved and then use a whisk to completely mix in the bread.

7. 7

   Serve soup at room temperature, drizzled with a...: Serve soup at room temperature, drizzled with a little pesto mixed with olive oil, and some parmesan shavings.