Ribollita - Tuscan Minestrone

I love that this is a really healthy version on minestrone that includes a lot of good vegetables. It's an excellent way to "sneak" those in. Since it includes so many fresh veggies, it can be a little pricey if you buy organic. But it makes enough for dinner and then some so that you could have subsequent lunches or frozen leftovers. The unhealthy part: I bought some crostini from the Whole Foods Bakery to dip in the soup. But hey, this minestrone doesn't have pasta so I have to sneak those carbs in somewhere. Also, this is a soup that is meant to be prepared a day ahead so that all the flavors can soak in.

Ribollita
Source: inspired by Sunday Soup

 
Ingredients:





8 oz. Cannellini beans
3 Tbsp olive oil
1 cup onion, chopped
1/2 cup leek (white and light green parts), chopped
1/2 cup carrot, diced
1/2 cup celery, diced
1 Tbsp garlic, minced
1 tsp dried rosemary, crushed
14.5 oz. - diced tomato and juices
8 oz. Savoy cabbage or black kale
1 1/2 Tbsp kosher salt
8 oz. Yukon potatoes, peeled and diced
8 oz. zucchini, halved lengthwise and sliced
6 oz. swiss chard, stems removed and leaves chopped
Parmesan
Crostini or Toasted Italian Bread

Steps:

1. Drain beans and set aside.
2. Heat oil in a large pot over medium-high heat. Cook leeks, onions, carrot, and celery for 3 minutes.  Add garlic and rosemary. Stir.
3. Add 8 cups of water, beans, tomatoes, cabbage/kale, and the salt. Bring to a boil then reduce heat and simmer, covered for 1 hour.
4. Add chard, potatoes, and zucchini. Simmer, covered for 23 minutes. Cool, cover, and refrigerate.
5. Reheat over medium-high heat. Garnish with parmesan and crostini.