Ribollita Soup with Breadsticks

A few months ago I was watching the show "Around the World in 80 Plates", a series that follows 12 chefs competing in a culinary race across 10 countries in 44 days.  In each country, the chefs have to recreate a dish infamous to that region.  While in Italy, one of the dishes the chefs has to cook was a Ribollita Soup.  Coming from a Sicilian background, I was surprised I had never heard of this soup before, so I was immediately intrigued.  There are many variations to a Ribollita Soup, but the main ingredients always include leftover bread, Cannellini (white) beans and inexpensive vegetables.  I love a soup in which you can throw anything into from your refrigerator, and this seemed like that kind of dish.  Also, it's high in nutrients with all the veggies, and high in fiber.  So being that today is a cold, damp, rainy day, I figured it was the perfect time to share this delicious dish! I served mine with a side of breadsticks because let's face it, everything is better with bread.

Ribollita

Yields: 6-8 servings

2 cups Onion, chopped

1 cup Carrot, diced

1 cup Celery, diced

3 large Garlic Cloves, minced

4 slices Low-Sodium Bacon, chopped

1 bunch Kale, chopped

1 head Napa Cabbage, chopped

1 14.5 oz. can Whole Peeled Tomatoes

1 tsp. Red Pepper Flakes

3 Sprigs Thyme, leafs only – no stems

1 tbsp. Basil

15 oz. can White Beans, drained & rinsed

3 cups Low Sodium Chicken Stock

2 cups Ciabatta Bread, ripped into small pieces

Handful Fresh Parsley, chopped

Salt & Pepper

1.     In a large pot, over medium heat cook your onion, carrot, celery, garlic and bacon.  You don’t need to add any Olive Oil because the vegetables will cook in the bacon fat instead, adding more flavor.  Cook for about 10 minutes.

2.     Add in your kale, Napa cabbage and whole tomatoes, and stir.  Cook until the greens have cooked down, and reduced in size completely (about 10 minutes).

3.     Next add in your red pepper flakes, thyme, basil, White Beans, and Chicken Stock.  Bring to a boil, then reduce the heat to a simmer, cover the pot, and cook for at least 20 minutes.

4.     At this point add your bread and parsley.  Cook for at least 5 minutes so that the bread is soft.  At this point you can either leave your soup chunky, or do what I did which is blend it to more of a puree texture.  Serve with a sprinkling of Parmesan Cheese and Breadsticks.

Garlic Herb Breadsticks

Yields: 5 breadsticks

1 11oz. Package Pizza Dough

2 tbsp. Garlic Powder

1-2 tbsp. Oregano

1 Sprig Rosemary, minced

1 Sprig Thyme, leafs only

¼ cup Parmesan Cheese

1.     On a greased baking sheet, roll out your dough so that it’s a rectangle.  Sprinkle an even layer of garlic powder, oregano, rosemary and thyme across the whole sheet of dough.  With a pizza roller or sharp knife, cut the dough into 10 equal strips.

2.     Take two strips and twist them together in a spiral fashion. Top with a sprinkling of Parmesan cheese.

3.     Cook on the baking sheet in a 400 degree preheated oven for 12 minutes – serve hot with soup.