Ingredients - 2 tablespoons extra-virgin olive oil, plus some for drizzling at the table
- 4 large cloves garlic, chopped
- 1 medium onion, chopped
- 2 carrots, peeled and diced
- 1 zucchini, sliced and diced
- 1 yellow butternut squash, sliced and diced
- 2 pckgs sliced mushrooms, any variety
- 2 ribs celery, chopped
- Coarse salt and freshly ground black pepper
- 2 cans small white beans, such as Goya brand, cannellini beans may be substituted
but look for cans marked "small white beans" on international foods aisle of
market - 6 cups chicken stock or broth
- 2 cups tomato sauce
- 3 cups stale chewy Italian bread, crust removed and bread torn into pieces, about
1/2 a loaf - 1 small white onion, thinly sliced or finely chopped, for
garnish - 1 cup grated Parmigiano-Reggiano, for garnish
Directions
Heat a deep, heavy bottomed pot over moderate heat. Add oil, garlic, and all vegetables to the pot. Season vegetables with salt and pepper and saute until they begin to soften 5 to 7 minutes. Add beans, stock and tomato sauce. Bring soup to a boil over medium high heat. I often let simmer for quite awhile until veggies are soft and full of flavor. Remove lid and stir in torn stale bread. Stir soup and incorporate bread as it breaks down. When soup becomes thick and bread is distributed evenly, adjust seasoning and serve the soup in shallow bowls.
Some ribolittas are so thick, the spoon can stand upright. This is a subjective technique. Our family makes ours thick with more yummy bread.
Top shallow bowlfuls of soup with thinly sliced or finely chopped raw onion, a drizzle of extra- virgin olive oil and a generous sprinkling of grated Parmigiano-Reggiano.
"Worries go down better with soup." ~Jewish Proverb
