Another frugal, organic recipe from…
Mountain Community Co-op, Eatonville, WashingtonMarch 21, 2009

Early Spring Italian Ribollita Soup

A hearty mix of carrots, onion, potatoes, zucchini, cannellini beans, zucchini, chard, and cabbage layered with garlic bread, this Italian-inspired main-dish soup makes the perfect rainy-day meal. Based on recipes from Health Magazine, AllRecipes.com, and years of experimenting with themes and variations, this soup is even better the second or third day, after all the flavors have had a chance to ‘marry.’ Serve with a leafy salad or sliced avocadoes drizzled with mustard vinaigrette.

INGREDIENTS:
1 tablespoon olive oil
1 large onion, diced
2 carrots, diced
1 stalk celery, diced
4 potatoes, diced
1 cup zucchini, halved lengthwise
and thinly sliced
1 quart hot water or vegetable broth
1 bunch Swiss chard, chopped 2 cups cabbage, quartered,
cored and shredded
2 (15.5 ounce) cans cannellini or other
white beans, drained and rinsed
salt and ground black pepper to taste
1 can (14-1/2 oz) tomatoes, chopped
8 slices garlic bread
Optional: 3 tablespoons grated sharp
cheddar or parmesan cheese

Notes: You can add or substitute kale for the chard.
Mountain Community Coop has great canned organic tomatoes. You can make thrifty and delicious vegetable broth with its Rapunzel Vegan Vegetable Bouillon Cubes with Sea Salt & Herbs ($2.85 for 8 cubes—these make 1 gallon of broth).

DIRECTIONS:
1. Place the olive oil in a deep pan and heat over medium-high heat. Stir in the onion, and cook until transparent, about 5 minutes. Mix in the carrots, celery, potatoes, and zucchini. Stir and cook 5 minutes more. Pour in the hot water to cover the vegetables. Stir in the chard and cabbage. Cover, reduce heat to medium, and simmer for 1 hour.
2. Place 1 can of beans in a blender or food processor bowl. Blend until smooth. Stir pureed beans into the vegetable mixture along with the second can of beans. Season to taste with salt and pepper. Reduce heat to low, and simmer for 20 minutes, stirring occasionally. Stir in the tomato puree.
3. Prepare the soup by layering slices of garlic bread with the vegetable mixture in a casserole or soup dish. Cover, and refrigerate for at least 8 hours, or overnight.
4. To serve the soup, place in a pot, and reheat over medium heat. Serve hot. Optional: Grate sharp cheddar or parmesan cheese over top.

Makes 8 servings. Per serving: Per 352 calories, 15.2g protein, 3.8 fat, 68g carbohydrates, 0mg cholesterol, 574mg sodium, 15.1g dietary fiber.

Did you know?
Like other leafy vegetables, chard needs to be thoroughly washed before cooking since sand and other debris tend to nestle in its leaves. Instead of using a colander and running water over the leaves, the best way to remove debris from leafy greens is to dunk and soak them in plenty of water. Place the leaves in a large bowl, pot, or sink filled with cold water. Agitate the leaves one by one, then remove individual leaves by hand and place them in another container. Pour out the water and repeat the procedure until the water is free of debris.