Ribollita/Vegetable Soup

Vegetable Soup/Ribollita

This isn't like making a cake where you have to be exact in the quantities, so feel free to change or add/subtract whatever ingredients and quantities you prefer.

1 large onion, minced

6 cloves garlic

1/4 cup olive oil

3 carrots, chopped

2 stalks celery, chopped

swiss chard, about 20 leaves chopped and stalks sliced 

Tuscan kale, lacinato kale, dinosaur kale (same thing) - about 16 -20 leaves, chopped up

1/2 savoy cabbage, chopped up

2 small zucchini, chopped

8-10 plum tomatoes, peeled and chopped (canned is fine and you can add more if you like a stronger tomato flavor)

2 14-ounce cannellini beans

1 parmesan cheese rind

16 cups chicken broth (or vegetable broth)

salt, pepper

fresh or dried thyme and basil as you like

a hearty, stale bread for ribollita

olive oil to drizzle on top

Saute the onion and garlic in the olive oil until limp. Add all the rest of the ingredients except the beans and simmer for about a half hour. Add the beans and cook another half hour. Serve immediately as vegetable soup with some parmesan sprinkled on top. Or layer some soup and bread in a bowl or pot and let it sit overnight in the refrigerator. Reheat the next day and you've got ribollita. Serve with parmesan cheese sprinkled on top.