Zuppe Ribollita - Classic Italian Soup Recipe adapted from The Silver Spoon
INGREDIENTS
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Serves 6-8
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1/4 cup olive oil, plus extra for drizling
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3 carrots, chopped
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1 onion, chopped
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2 celery stalk, chopped
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5 canned tomatoes, chopped, juice reserved
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1 fresh thyme sprig or 1 tsp dried thyme
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4 potatoes, coarsely diced (about 2 cups)
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7.5 cups cavolo nero (Tuscan cabbage), shredded Kale or Savoy cabbage are good substitutes
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4 cups chicken stock + reserved tomato juices + additional water to = 8-3/4 cups total liquid
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2 cups cannelini beans
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or 1 cup dry white beans, soaked in cold water overnight and drained
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Enough country-style bread slices for the number of people you are serving
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Salt and pepper
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