easy and delicious Italian vegetable soup

I don’t pay much attention to recipes that are part of magazine ads.  It bothers me that these recipes are pushing specific products.  However, this one is worthy.  I don’t remember what magazine (hopefully it was mine) or when, but I ripped out this recipe years ago and have been enjoying it ever since.

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This soup lends itself well to create with little helpers.  Most of the work involves prepping the veggies and measuring seasonings, which my kids love to do.  I also find that when my foodies get involved in a recipe, they can’t resist at least tasting the outcome, which comes in handy with those picky eaters (of which I have two).

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Serve this rustic soup with a sprinke of grated cheese and a drizzle of olive oil, along with some crusty ciabatta.  Heart warming on a chilly November night.

Bertolli Ribollita con Crostini di Pane

by Bertolli

[printable recipe]

  • 1/4 cup extra virgin olive oil (and more for serving)
  • 1/4 cup chopped fennel bulb, trimmed of the feathery fronds
  • 1/4 cup chopped celery
  • 1/4 cup chopped onion
  • 1/4 cup chopped carrots
  • 1 clove garlic, finely chopped
  • 1/4 teaspoon dried thyme
  • 6 cups chicken (or vegetable) broth
  • 1 (28 oz.) can Italian plum tomatoes, cut up
  • 2 cups peeled and diced russet potato
  • 1 1/2 cups canned cannelli beans, rinsed and drained
  • 1 cup finely shredded Savoy cabbage or Swiss chard
  • 1 cup diced zucchini
  • 2 tablespoons fresh parsley (if dried, use less)
  • 2 tablespoons fresh basil (if dried, use less)
  • salt and freshly ground black pepper (to taste)
  • 8 slices Italian bread (1/2-inch diagonally sliced), one per bowl
  1. Combine the 1/4 cup olive oil, fennel, celery, onions, carrots, garlic, and thyme in a large heavy saucepan. Cover and cook over medium-low heat until the vegetables are very soft, about 15 minutes. Do not brown.
  2. Stir in the broth, tomatoes, potato, beans, and cabbage or Swiss chard. Heat to boiling. Reduce heat to low and simmer 15 minutes.
  3. Add the zucchini, parsley, and basil. Cover and cook 2 minutes. Add salt and pepper, to taste.
  4. Remove from heat. Refrigerate for 24 hours. (We usually don’t wait, but the flavors do blend more if you let it sit overnight.)
  5. Just before serving, heat to boiling. Place a piece of bread in each of 8 soup plates. Drizzle with a little olive oil. Ladle soup over the bread and allow to soak up the soup.
  6. Serves 8.
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2 thoughts on “easy and delicious Italian vegetable soup

  1. Pingback: frozen chai tea smoothie « Foodie plus 4

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