When we’re at home in New Jersey on the weekend, we rarely eat out on Saturday evening. When it comes to making dinner, I like to keep it simple – either leftovers or something easy.
Quite some time ago, I sent away for a free recipe booklet, “The Bertolli Olive Oil Handbook.” Among the 25 recipes is one for Ribollita. I fell in love with it the first time I made it and have made it often since. It’s super easy, hearty, and delicious. Perfect for a Saturday supper main course on a frigid evening such as last night. To start, I made a salad. No dessert.
1 tablespoon olive oil
½ cup chopped onion
1/3 cup sliced carrot
½ cup sliced celery
1 garlic clove, finely chopped
1 can (19-oz.) cannellini beans, drained and rinsed
1 can (14-oz) Italian plum tomatoes with juice
1-3/4 cups low-sodium chicken broth (more if needed)
2 cups chopped Savoy cabbage (Note: If I don’t have cabbage on hand, I use escarole or romaine lettuce.)
¼ cup diced red pepper and zucchini
1/8 teaspoon dried thyme
4 slices crostini or toasted Italian bread, cubed
Heat the oil in a large saucepan. Add the onion, garlic, carrots and celery. Cook, stirring, over low heat until tender, about 5 minutes. Add the rest of the ingredients (except for the crostini) and stir to combine. Cook uncovered until the vegetables are tender and flavors are blended, about 20 minutes.
To serve, put the crostini cubes at the bottom of each bowl and ladle in the soup.
Note: As a main course, this amount fills two large bowls.