Ribollita Soup

Did you miss out on the third CSA cooking class of the 2017 summer season? Well, if you did, you’re still in luck because here are the recipes from last week’s class. Enjoy!

Ribollita Soup
Serves 8-10

2 Tbsp. extra virgin olive oil
1 small onion, minced
2 cloves garlic, minced
1 zucchini, rinsed and cut into 1/4 inch dice
1 yellow summer squash, rinsed and cut into 1/2 inch dice
2 tomatoes, seeded and cut into 1/2 inch chunks
2 qts. chicken stock
1/2 small green cabbage, cored and shredded
1 can (15 oz.) cannellini beans
2 Tbsp. fresh parsley, chopped
2 Tbsp. fresh basil, chopped
Salt and freshly ground pepper, to taste
Freshly grated Parmesan cheese, as desired

Heat the oil in a large stockpot over medium-high heat.

Stir in the onion, garlic, zucchini, and summer squash; cook, stirring frequently for 5 minutes. Stir in the tomatoes and cook 5 minutes longer. Pour in the stock, and then add the cabbage. Simmer the soup uncovered, stirring occasionally, for 25 minutes.

Stir the cannellini beans into the soup. Season to taste with salt and pepper. Simmer for 5 minutes.

Serve in large bowls with fresh herbs and plenty of Parmesan cheese.