Winter Ribollita Soup Recipe

Chieko Horn Photography

​A frigate 3F day = soup weather!! 
Winter Ribollita Soup  (Feeds a crowd!)

• 2 tablespoons olive oil
• 1 large onion diced
• 2 carrots diced
• 2 celery stalks diced
• 1 cup parsley chopped
• 6  garlic cloves diced
• 15 oz can tomatoes
• 12 oz can tomato juice
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon crushed fennel seeds
• 5 cups turkey, chicken or veggie broth
• 5 cups water
• 15 oz can chickpeas, rinsed and drained
• 15 oz can cannellini beans, rinsed and drained
• 5 cups chopped cabbage
• 4 cups chopped fresh spinach
• 1 cup small, dry pasta
• 4 slices stale sourdough bread

Place the onion, carrot, celery, garlic and parsley in a large soup pot with the olive oil, sauté until soft. Add all the spices, broth and water and bring to a boil and then simmer for about 10 minutes. Add the cabbage, chick peas and cannellini beans and simmer another 10 minutes. Add the pasta and simmer for about 15 more minutes. Tear the bread in pieces and add along with the spinach leaves. Simmer until the spinach wilts. Add more salt and pepper if needed. Top with parmesan cheese!​

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