Italian Ribollita (Vegetable and Bread Soup)

Description

This hearty bread and vegetable soup is served ‘re-boiled,’ as its Italian name indicates.

Ingredients

• 1 tablespoon olive oil
• 1 large red onion, diced
• 2 carrots, diced
• 1 stalk celery, diced
• 4 potatoes, diced
• 10 (5 inch) zucchini, diced
• 1 leek, sliced
• 1 quart hot water
• 1 bunch Swiss chard, chopped
• 1 head Savoy cabbage, quartered, cored and shredded
• 1 bunch kale, shredded
• 2 (15.5 ounce) cans cannellini beans, drained and rinsed
• salt and ground black pepper to taste
• 3 tablespoons tomato puree
• 8 slices day-old bread

Prep Time: 45 mins

Cook Time: 1 hr 30 mins

Total Time: 10 hrs 15 mins

Servings: 8