Quick Ribolitta / Tuscan Bread Soup
6 cups of vegetable stock
1 leek, diced
1 red onion, diced
1 cup of carrots
1 cup of peas
1 can of Muir Glen fire roasted crushed tomatoes
1 small bunch of kale, chopped finely
8 fresh basil leaves, whole
8 cloves of garlic, diced
2-3 tablespoons of extra virgin olive oil
1 extremely stale round loaf of bread
1 bay leaf
2 cans of cannellli beans
salt and pepper
In heavy/deep stock pot, heat 2 tablespoons olive oil over medium high heat. Once hot, drop in garlic, onions, carrots, peas, leek and bay leaf. (Use only white part of leek, be sure to clean well and chop off about a inch above roots and ALL green leaves, cut into fours and dice.) Add salt and pepper to taste. Sautee vegetables for about 5-7 minutes.
Pour in vegetable stock, cannelli beans, 1/2 can of tomatoes, and kale. Bring to a boil, once boiling, add basil leaves and chop up loaf of bread into 1/2 squares. Add slowly until you get desired thickness...I love it like stew. Bring to a slight boil again and serve.
Great with or without veggie parmesan on top. This recipe is also great because you can add whatever veggies you want, mix and match. Enjoy!