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America’s Healthy
Cooking Teacher

Ribollita

This hearty soup is like having Tuscany in a cup. Chunky, richly flavored and thick with bread, this soup will give you energy to burn. 
 
Makes 4-5 servings
Ingredient List: 
extra virgin olive oil 
2-3 cloves fresh garlic, minced 
1 small yellow onion, diced 
sea salt
1 carrot, diced 
1-2 small turnips, diced 
1/4 head green cabbage, diced 
1 cup white wine 
½ loaf whole grain, sourdough bread, crumbled 
3-4 cups spring or filtered water
2 teaspoons sweet white miso 
3-4 sprigs flatleaf parsley, finely minced, for garnish
Step By Step Instructions: 
Place 1-2 tablespoons oil, garlic and onion in a small soup pot and turn heat to medium-high.  When the vegetables begin to sizzle, add a pinch of salt and sauté for 1-2 minutes.  Stir in carrots and turnips, a pinch of salt and sauté for 1-2 minutes.  Finally stir in cabbage and sauté until limp, about 2 minutes.  Pour in white wine and top with bread.  Add water, cover and bring to a boil.  Reduce heat to low and cook soup until vegetables and bread are quite tender, about 25-35 minutes.  Remove a small amount of broth and puree miso.  Stir into soup and simmer, uncovered, for 3-4 minutes.  Serve garnished with fresh parsley and a drizzle of fruity olive oil
 
COOK’S TIP: You may add cooked lentils or chickpeas to this soup for added energy and protein.