Ribollita with Crostini

Name: Ribollita with Crostini
Ingredients: Extra Virgin Olive Oil; 1 medium red onion, cut into small dice; 1 medium leek (light green and white parts only), sliced thinly; 2 ribs celery, sliced thinly; 2 medium carrots, cut into small dice; 8 ounces mushrooms, thinly sliced; 1 small butternut squash, peeled and cut into small dice; 6 cloves garlic, minced; 3 medium ripe tomatoes, diced; 2 tablespoons tomato paste; 2 heaping tablespoons Old World Italian Rustic Fennel & Herb Seasoning; 6 cups water or vegetable stock; 1 cup Passata or tomato puree; 2 cups cooked or canned cannellini beans; Several sprigs of fresh thyme and fresh rosemary; 1 pound Tuscan Kale, stemmed and torn into small pieces; Sea salt and freshly cracked black pepper, to taste; For The Crostini; 4 Thick Slices Country Style bread or Sour Dough Bread; Extra Virgin Olive Oil; 1 tablespoon Old World Italian Rustic Fennel & Herb Seasoning

Chilly temps call for a cozy dish. Ribollita is a Tuscan bread soup made with robust flavors and hearty vegetables. Old World Italian with notes of fennel, garlic, oregano, and a gentle “poke” of heat brings out the best of vegetables and crostini.

Yield: 1-6 Servings

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Ingredients

Extra Virgin Olive Oil
1 medium red onion, cut into small dice
1 medium leek (light green and white parts only), sliced thinly
2 ribs celery, sliced thinly
2 medium carrots, cut into small dice
8 ounces mushrooms, thinly sliced
1 small butternut squash, peeled and cut into small dice
6 cloves garlic, minced
3 medium ripe tomatoes, diced
2 tablespoons tomato paste
2 heaping tablespoons Old World Italian Rustic Fennel & Herb Seasoning
6 cups water or vegetable stock
1 cup Passata or tomato puree
2 cups cooked or canned cannellini beans
Several sprigs of fresh thyme and fresh rosemary
1 pound Tuscan Kale, stemmed and torn into small pieces
Sea salt and freshly cracked black pepper, to taste
For The Crostini
4 Thick Slices Country Style bread or Sour Dough Bread
Extra Virgin Olive Oil
1 tablespoon Old World Italian Rustic Fennel & Herb Seasoning

Preparation Instructions:

Heat a large soup pot or Dutch oven, lightly coated with olive oil, over medium high heat. Sauté onion, leek, celery, carrots, mushrooms, and squash, in batches until lightly browned. Add all vegetables back to the pan. Add garlic and continue cooking until garlic has softened (about 3 minutes).

Add tomatoes and Old World Italian blend, stir to coat vegetables with tomato paste and spices. Continue cooking for a few minutes to sear tomato paste and spices.

Add stock, tomato puree, beans, fresh herbs, and kale. Reduce heat and simmer soup for 30-40 minutes or until vegetables have cooked through. Season to taste with salt and pepper.

Make the crostini.

Pre-heat oven to 350F. Line a baking sheet with parchment paper.

Drizzle each slice of bread with extra virgin olive oil. Generously sprinkle bread slices with Old World Italian blend.

Toast bread on lined baking sheet in pre-heated oven for about 15 minutes or until lightly browned and crispy.

Serve crostini in bowls with hot soup.

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Ribollita with Crostini

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