Ribollita

Course : Beans
Source:
Serves: 6
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Ingredients:

2 tablespoons extra virgin olive oil
2 medium carrots -- chopped
2 medium celery ribs -- chopped
1 large yellow onion -- chopped
1 slice prosciutto -- 1/4 inch thick, chop
3/4 pound new potatoes -- diced
2 cups cannellini beans - master recipe
5 1/2 cups chicken broth -- unsalted, homemade or canned
2 medium zucchini -- diced
1/2 pound green beans -- trimmed and snapped
3/4 pound Swiss chard -- stems and leaves chop
6 slices sourdough bread slices
1 teaspoon salt and pepper -- to taste
1 teaspoon rosemary oil -- optional
1/4 cup extra virgin olive oil
1 piece rosemary sprig -- chopped
 

Preparation / Directions:

Warm the olive oil in a heavy soup pot over medium-high heat. Add the carrots, celery, onion and prosciutto. Sauté until the vegetables are very soft, 8-10 minutes. Add the new potatoes, beans and broth; bring to a boil. reduce heat and simmer for 20 minutes. Add the zucchini, green beans and Swiss chard; simmer for 10 minutes longer. Meanwhile, toast the bread slices on both sides in a broiler. Divide the slices among large soup bowls. Rosemary Oil: Combine the olive oil and rosemary in small pan. Heat until the rosemary is fragrant and the oil sizzles, about 2 minutes. When soup is done, season well with salt and pepper. Ladle soup over the toast and drizzle each serving with the (optional) rosemary infused oil.


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