Description Ribollita means twice-cooked, or ‘reboiled,’ in Italian. A white bean stock is livened up with greens, tomatoes, and potatoes with added slices of toasted bread. The soup should be refrigerated overnight. All you’ll have to do the next day is reboil it. Allow time for soaking the beans. Ingredients 2 cups dry cannellini beans … Read more
Description Tuscan soup with spicy sausages, potatoes, and spinach. Ingredients 6 cups chicken broth 1 onion, chopped 3 (3.5 ounce) links spicy Italian sausage 3 large potatoes, cubed 1 bunch fresh spinach, washed and chopped ¼ cup evaporated milk salt to taste ground black pepper to taste Instructions Remove skin from sausage and crumble into … Read more
Description This soup is similar to minestrone, but uses beans instead of pasta. A wonderful soup to be enjoyed year-round. Ingredients ¼ cup olive oil 1 large onion, sliced 4 carrots, chopped 2 stalks celery, chopped 4 cloves garlic, crushed 2 zucchini, sliced 4 (14 ounce) cans vegetable stock 1 (15 ounce) can cannellini beans … Read more
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 … Read more