Ribollita, A Tuscan Memory of Cabbage Soup
The soup I ate in Italy, healthy, hearty, and delicious with cabbage and croutons.
sliced into long strips
chopped finely into small cubes
Yellow squash sliced
Celery stalks chopped finely
reserve some for drizzling into bowl
or good parmesan
Red chile flakes
juice of one lemon
large chopped pieces
carrots, onion, celery
garlic clove smashed
mix of herbs
parsley, thyme or basil (no cilantro)
loaf Crusty bread
In a large heavy pot, put in everything except squash which I saved for closer to end. Bring to boil and then simmer until cabbage is cooked.
Boil veggies until soft, perhaps even melting into water to start with a really fragrant broth. On the second day, I used a hand blender to blend it, while leaving it slightly chunky.
This particular bread is from the master recipe from Artisan Bread in FIve Minutes. You can use any crusty bread. Just coarsely chop bread and include crust.
Spray with water, and bake at 450 on baking stone until done, about 7-10 minutes. Rub with garlic glove as soon as you take out of oven.
I used (from freezer) a homemade chicken stock. This is not necessary, and you can use a quickly made homemade vegetable broth, or use a good organic boxed broth.