Farrell holding Ribollita Soup.

Ribollita

Farrell holding a bowl of soup.

Every Italian Nonna knows this recipe by heart. I assure you this marvelous vegetable and white bean soup is a crowd-pleaser, freezes well, and nourishes the body. It is the perfect antidote for Thanksgiving recovery and preparation for the Christmas season. In that spirit, I gift you with a poem by one of my favorite poets, Ann Weems, from her collection, Kneeling in Bethlehem. Like never before, I am so full of anticipation and hope for what this Christmas will bring for all of us!

 

Into this silent night

as we make our weary way

we know not where,

just when the night becomes its darkest

and we cannot see our path,

just then

is when the angels rush in,

their hands full of stars.

Farrell holding Ribollita Soup.
4.67 from 18 votes
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Ribollita

Course Main Course
Cuisine Italian

Ingredients

  • 1 extra large yellow onion, diced
  • 2 leeks, washed and trimmed
  • 2 cups diced carrots
  • 1 bulb fennel, chopped
  • 2 cups diced celery
  • 1 bay leaf
  • 1 tsp red pepper
  • good olive oil
  • 2 cups chopped fresh spinach
  • 1 cup chopped fresh basil leaves plus more for garnish
  • 1/2 cup chopped Italian parsley
  • Kosher salt & ground pepper
  • 1 parmesan rind
  • 2 (28 oz) cans whole tomatoes
  • 12-14 cups vegetable* or chicken stock
  • 1 cup French Le Puy lentils
  • 4-5 cups coarsely chopped kale
  • 1 cup shredded Savoy cabbage
  • 1 or 2 cans cannellini beans
  • 2 cups sour dough bread cubes, no hard crusts
  • 1 cup chopped fresh basil leaves
  • 1 cup  grated parmesan plus more for garnish
  • 1 tbsp Herbes de Provence

Instructions

  1. In a soup pot, sauté your mirepoix of onion, leeks, carrots, celery, and fennel with generous olive oil, Herbs de Provence, and salt and pepper until soft.

  2. Add Parmesan rind, tomatoes, stock, and lentils.

  3. Allow to simmer for 30 minutes.

  4. Once the lentils are soft, toss in your greens. Turn off heat and stir

  5. Blend half the white beans with a little stock and a swirl of olive oil, then fold into the soup with remaining beans.

  6. Stir in your cubes of sourdough; or, if you prefer, top soup with homemade sourdough croutons.

  7. Pour in shredded parmesan and stir.

  8. Use more cheese and basil to garnish the soup. Salt and pepper for taste.

  9. The soup gets even better the next day! Accompany with a simple green salad (arugula) with shavings of Parmesan (use a vegetable peeler), olive oil, juice from 1 lemon and kosher salt. Don't forget the crusty bread and dishes of olive oil for dipping.

*VEGETABLE STOCK

  1. Combine 2 large carrots, celery, leeks, onion, bay leaf, Parmesan rind, Herbs de Provence, salt, and pepper with water in pot and allow to simmer for at least and hour.

  2. Add water as it boils down. Strain rind and vegetables, and either use or freeze liquid.

Bread and Honey's Blessing of the Week

May our lives reflect the Truth:

Hope is real

Healing is possible

Life is a privilege

We exist for a purpose

Grace is available

Love prevails

God has us.

Amen.

weekly_tip_for_souljoy

Maggie Smith "Keep Moving"  

Roze Pony is a new cafe in Nashville with a European feel. After a week of cooking, treat yourself to a meal out! They are super safe-conscious and the food for breakfast, lunch and dinner is a treat! I especially love their Chicken Paillard salad and Lavender scones!

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