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Ribollita
RIBOLLITA

Great Veggi Soup

Total time
45 mins

Recipe by:

Roni Proter is a lifestyle and food expert who has hosted several television shows.Through cooking in her grandmother's kitchen and traveling across Europe, she gained a love and appreciation for shopping in local markets for fresh food and preparing simple, delicious meals. Roni hosted and produced "Metroscene" in Chicago and Simply Beautiful, aired nationally on Veria TV. Currently, Roni is the lifestyle and features reporter for the CW affiliate in Dallas.

INGREDIENTS - 4 servings
  • 2 Carrots, peeled and sliced into ½ inch pieces
  • 1 Celery, chopped
  • 1 Zucchini, large, sliced into ½ inch pieces
  • 12 Yellow Onion, diced
  • 1 can Cannellini Beans, 16 oz
  • 1 Bunch Kale, can subsitute by Romaine Lettuce
  • Parmesan cheese, rind of cheese
  • 4 Cups Chicken Stock, preferably organic
  • 8 Slices Baguette, for serving
  • 3 Tablespoons Pesto, preferably fresh basil pesto
  • Olive Oil, for sauteing
PREPARATION
  • Turn heat on medium and in a large pot add one tablespoon of oil.
  • Sauté onions, carrots, zucchini and celery for two minutes. Add cannellini beans and two tablespoons of pesto, stir and add chicken stock, and then place parmesan rind in the pot.
  • Cover, cook for 20 minutes, then remove lid and add chopped kale. Cook for two more minutes. Remove the parmesan rind.
  • Scoop soup in bowls, add a half teaspoon of fresh pesto to each bowl, add a slice of baguette and serve immediately.

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