Ribollita(tuscan vegetable & bread soup)

 
                 RIBOLLITA (TUSCAN VEGETABLE & BREAD SOUP)
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups                            Chicken
                 Italian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5       c            Chicken stock
    1       lb           Chicken breasts, skinned
    2                    Bay leaves
    3       tb           Olive oil
    1                    Onion, chopped
    2                    Garlic clove -- minced
    2                    Carrots, diced
    2                    Celery stalk -- diced
    1                    Sweet green pepper, diced
    2       c            Cabbage -- chopped
    1       t            Dried thyme
    1       t            Dried rosemary
   19       oz           Tomatoes, coarsely chopped,
                         -undrained
      1/4   ts           Pepper
   10       oz           Spinach, frozen -- chopped
      1/2   c            Parsley, fresh -- chopped
    1       sm           Zucchini -- thinly sliced
   19       oz           White kidney beans, drained
                         -& rinsed (red would do
                         -also)
    8       sl           French or Italian bread,
                         -stale
    1       c            Parmesan cheese
 
   In large saucepan, bring chicken stock, chicken
   breasts and bay leaves to boil; reduce heat, cover and
   simmer for about 20 minutes or until chicken is no
   longer pink inside.  Remove chicken and discard the
   bones. Dice meat and set aside.  Discard bay leaves.
   Keep stock warm.
   
   Meanwhile, in large skillet, heat 2 tbsp. of the oil
   over medium heat; cook chopped onion, garlic, diced
   carrots and celery for 10 minutes, stirring
   occasionally.  Add remaining oil, diced green pepper,
   chopped cabbage, thyme and rosemary; cook over low
   heat, stirring occasionally for 10 minutes.
   
   Add vegetable mixture to stock in saucepan along with
   tomatoes and pepper; bring to boil.  Reduce heat,
   cover and simmer for 30 minutes. Add spinach, parsley,
   zucchini, kidney beans and reserved diced chicken;
   cook for 5 minutes.  Remove 1 cup soup and set aside.
   
   Ladle half of the remaining soup into 24-cup Dutch
   oven or casse- role; cover with 4 of the bread slices
   and 1/2 cup of the parmesan cheese. Cover with
   remaining soup; layer with remaining bread. Drizzle
   reserved soup over top; sprinkle with remaining
   parmesan cheese. (Recipe can be prepared to this
   point, cooled, covered and refrigerated for up to 24
   hours.) Bake, covered in 350 F. oven for 20 minutes
   (45 minutes if refrigerated); uncover and bake for 20
   minutes longer (45 minutes if refrigerated) or until
   hot.
   
   Garnish: ladle soup into large warmed bowls; garnish
   with drizzle of olive oil and sprinkle of freshly
   grated Parmesan cheese.
  
 
 
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