






4 Cups Chicken Broth | |
1 Can (40 oz.) White Beans | |
1 Tbsp. Extra Virgin Olive Oil | |
1-2 Tbsps. Olive Oil | |
1 Cup Diced Carrots | |
1 Cup Diced Onions | |
1 Package Frozen, Chopped Spinach, thawed and drained | |
1 Can (15 oz.) Diced Tomatoes | |
1 Tbsp. Minced Garlic | |
Salt | |
Pepper | |
1 Tbsp. Tomato Paste | |
1 Tbsp. Italian Seasoning | |
1 Bay Leaf | |
Couple Sprigs of Thyme | |
1-2 Nice Size Pieced of Parmesan Cheese Rind | |
1/2 Cup of Chopped Fresh Parsley and/or Basil | |
Garlic Ciabatta Bread Slices |
1
Done
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2
Done
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3
Done
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4
Done
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When the soup is almost done, add in a cup of chopped fresh parsley. Remove the bay leaves and the thyme sprigs. Now, place a slice of toasted garlic ciabatta bread in a bowl and pour in the ribollita soup. Top it with freshly grated parmesan cheese and a little bit of chopped parsley. |