Fall 08: Tuscan Vegetable Soup – Ribollita

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(thank you to Farmer John Mitchell of heirloom harvest CSA for forwarding this recipe to the membership!)


3 cups of cooked white beans

2 Tbs. olive oil, plus some for garnish

1 large sprig of rosemary

1 medium onion, diced

1 Tbs. fresh chili pepper, diced

4 carrots, diced

2 stalks celery ,diced

2 potatoes, peeled and diced

1 small zucchini, diced

1 pound kale, stemmed, washed and torn into pieces

6 plum tomatoes, diced

6 cups of hot water

1 Parmesan cheese rind (optional- check out http://www.restaurantwidow.com/2006/10/so_just_what_do.html for info)

1?2 cup of FRESH green beans, cut into thirds

1 Tbs. salt, A grinding of pepper, AND 1-1?2 teaspoons of celery salt (CAN ALSO USE coarse salt mixed with ground celery seeds)

Slices of toasted bread


Puree half of the beans and set them aside.

Heat olive oil in large soup pot. Add the onion, chili pepper, carrots and celery. Cook over medium heat until the vegetables begin to soften. Stir in the all the other vegetables and the rosemary, except for the cooked white beans and green BEANS and cook for 2 minutes. Then add the whole white beans.

Stir in the water and the pureed beans. Add the cheese rind. Cover and reduce heat to a simmer. Cover the pot and cook for 25 minutes. Uncover, stir in the green beans and cook for 5 more minutes. Add the salt and pepper. Toast bread, put in bowl and ladle soup over it.