Italian ribolitta soup

This Tuscan classic is comfort in a bowl - a rustic, hearty stew built on slow-cooked vegetables, fatty sausage and cannelini beans. Ribollita means “reboiled",” and like so many traditional Italian dishes, it only gets better the next day.

Italian Ribollita Soup

serves 12

INGREDIENTS

• 2 Tbsp Extra Virgin Olive Oil

• 1 Onion, chopped

• 2 Tbsp Garlic, minced

• 2 stalks celery, chopped

• 1 large carrots, peeled and chopped

• 1 Bay Leaf

• 1/4 cup Italian Parsley, chopped

• 4 cups Chicken Stock

• 1 cup Water

• 2 (14.5oz) cans stewed tomatoes

• 1 Tbsp dried thyme

• 3 cups Cabbage, shredded

• 1 potato, peeled and diced

• 2 (14.8oz) cannellini beans

• 1 lb Italian Sausage Links, cooked and sliced

DIRECTIONS

1. In a large saucepan, heat the olive oil over medium heat. Cook the onions, garlic, celery and carrots until the onion is soft.

2. Stir in bay leaf, parsley, chicken stock, water, tomatoes, thyme cabbage, potato and cooked beans. Bring to a simmer and cook for about 40 minutes or until beans are tender.

3. Add sausage and season to taste with salt and pepper.

4. Preheat oven to 350 degrees. In a 4 quart casserole dish, place 1/3 of the soup at the bottom and layer 3 pieces of sliced baguette on top. Repeat, adding another layer of soup, then bread, and finish topping with remaining soup.

5. Sprinkle with Parmigiana Reggiano and bake for 30-40 minutes or until the soup is bubbling and the cheese is light golden.

Buon Appetito!