Ribollita

Serving Size : 6
Ingredients

for prepare Ribollita

:

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

THIS IS A LEFT-OVER RECIPE FOR USE WITH THE AROMATIC CANNELLINI BEANS MASTER RECIPE. Warm the olive oil in a heavy soup pot over medium-high heat. Add the carrots, celery, onion and prosciutto. Sautй 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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