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Tuscan Minestrone "Ribollita"
Author: Gay Van Beek for Canterbury Cottage Designs
  • 2 cans Cannellini Beans rinsed and drained
  • 1 large onion chopped
  • 2-3 leeks chopped
  • One cup diced carrots
  • One cup diced celery
  • One tablespoon minced garlic the kind in the jar works for me!
  • One to Two tablespoons crushed rosemary see note*
  • One large can 28 oz whole peeled tomatoes with juice, diced
  • Savoy Cabbage one head, cored and cut into 1/4 inch wide strips to make 2-3 cups
  • 8-10 small golden potatoes quartered
  • 2 zucchinis diced (I don't peel them)
  • Red Swiss Chard - cut away stems and hard centers cut up to make 1 1/2 to 2 cups (you can also use Green Swiss Chard)
  • Four cups water
  • 32 oz box or equal number of cans of chicken broth (I use a "light and fat free" version by College Inn)
  • Red Pepper Flakes optional
  1. In a large soup pot, use about 1/4 of the broth to sautè the chopped onion, leeks, celery and carrots. Sautè until soft.  Add minced garlic and rosemary.  *Note about rosemary:  Use whole, dried rosemary. To crush it put it in a plastic baggie and use a can or something heavy to crush it.
  2. Add four cups water, four cups broth, tomatoes, beans, and cabbage.  Bring to a boil, then reduce heat, cover and simmer one hour.
  3. Add potatoes, chard, and zucchini.  Simmer covered for 45 minutes to one hour (more is fine!)
Recipe Notes

The soup tastes best served the next day and keeps in the refrigerator for up to one week (meat versions - less).  Serve with crusty Parmesan bread, or sprinkle parm right on your soup.  I also add red pepper flakes to mine for a kick.