3 ounces of extra virgin olive oil
1 medium sized yellow onion
2 rashers of bacon
3 teaspoons of salt
1/2 teaspoon of red pepper flakes
3 long stalks of celery
5 to 7 baby carrots
2 green zucchini
3 plum tomatoes without skin
a little fresh parsley, basil and rosemary – just herbs, no stems
1/2 pound of pre-washed fresh green spinach
1/2 pound of pre-washed fresh green swiss chard
2 leaves of black cabbage
4 cups of vegetable stock
8-ounce can of ‘cannellini’ beans
1/2 loaf of ‘week-old’ Italian bread – finely sliced
Finely chop the onions together with the bacon and gently sauté in olive oil until golden brown.
Add salt, red crushed pepper flakes (to taste), the diced celery, the diced carrots, the diced zucchini, the diced plum tomatoes and the chopped up herbs, along with the chopped spinach, swiss chard and black cabbage and continue to sauté over medium heat for approximately 30 minute or until the vegetables have released all their liquid.
Add four cups of vegetable stock and two cups of warm water and let simmer at a very low heat for an hour.
Add the rinsed cannellini beans and simmer together for another 20 minutes.
Remove soup from heat and allow to cool off to a tepid temperature. In the meantime, finely slice the ‘stale’ Italian bread and then place one layer of bread in soup tureen over which you will pour some of the soup. Continue layering the tureen with bread and soup until filled. Let stand for at least two hours before serving. The ribollita can be served either hot or tepid and dressed with a drizzle of extra virgin olive oil.
