Ribollita (Tuscan Soup)

How about some soup? Since our weather can't seem to make up it's mind, I'm getting completely thrown off on my cooking! One day I fire up the grill, the next day we are hunkering inside to stay out of the rain! Craziness!!!

This soup is traditionally a leftover Minestrone type soup that is served with grilled bread rubbed with garlic. I chose to leave the bread out of the soup because I made homemade Wheat Rolls, but go ahead, slice up some Ciabatta, toast it then rub with a clove of garlic and put at the bottom of the soup bowl. When you ladle the soup over the bread it will soak up the goodness and become a hearty meal! This recipe came from a combination of Giada De Laurentiis and fortheloveofcooking.com.

Ribollita

• 2 Tbsp. olive oil
• 1 small onion, diced
• 2 carrots, diced
• 3 cloves garlic, minced
• 1 Tbsp. tomato paste
• 1/4 Cup red wine
• 1 tsp. dried basil
• 1 tsp. dried oregano
• sea salt & pepper
• 1 can Cannellini beans, drained & rinsed
• 1 can Diced Tomatoes with juice
• 2 Cups baby spinach, torn
• 1 Cup Savoy Cabbage, shredded (I had this so I threw some in)
• 6 Cups Chicken Stock
• 1 Bay Leaf
• 2 in. piece of Parmesan Rind
• 1 Cup whole wheat thin spaghetti (broken in 1 in. pieces)
• grated parmesan for garnish

In a large stockpot, heat olive oil over med-high heat. Add onion & carrots and saute for 5 min. Add garlic and saute 1 min longer. Add tomato paste and stir until combined, then pour in red wine. Cook until wine has somewhat reduced, then add basil, oregano, bay leaf, parmesan rind, tomatoes, beans, spinach, cabbage and chicken stock. Season with salt & pepper to taste. Heat to simmer 20 minutes. Add in the pasta and bring to slight boil for 10 more minutes.

*Serve with lot's of freshly grated parmesan cheese and some french bread or rolls.