Ribollita Recipe

Step 1

In a large saucepan, combine the stock, wine and chicken wings. Bring to a boil, reduce the heat and simmer for 25 minutes. Strain the stock, discarding the winds (or reserving them for another use) and set aside.

Step 2

Preheat the oven to 350F.

Step 3

Heat 5 T. of the oil in a large skillet. Add the leeks, onions, carrots, and celery. Saute until slightly wilted, 10 minutes. Add the red and green peppers and saute another 5 minutes. Then add the yellow squash, zucchini, and cabbage, and cook another 10 minutes.

Step 4

Remove the skillet from the heat. Add the spinach, oregano, salt, pepper, tomatoes, and kidney beans.

Step 5

Cut the crusts off the bread and lightly toast the slices.

Step 6

Spread half the vegetable mixture in the bottom of a large ovenproof cassarole. Layer the toast next, and then top with the remaining vegetable mixture.

Step 7

In a small skillet, heat the remaining 2 T. olive oil. Add the garlic and saute until lightly browned. Spoon the garlic over the vegetables.

Step 8

Add the reserved stock to the cassarole, and sprinkle with the Parmesan cheese. Bake for 40 minutes. Serve piping hot.

Source: "The New Basics Cookbook," Julee Rosso & Sheila Lukins

Things You'll Need

  • 5 1/2c Chicken stock
  • 1/2c Dry white wine
  • 8oz Chicken wings
  • 7tb Olive oil
  • 1c Chopped leeks
  • 2c Chopped onions
  • 1c Chopped carrots
  • 1c Chopped celery
  • 3/4c Chopped red bell pepper
  • 3/4c Chopped green bell pepper
  • 1 Small yellow summer squash,
  • 1 Small zucchini, sliced into
  • 2c Diced green cabbage
  • 2c Chopped cooked spinach
  • 1tb Dried oregano
  • Salt and freshly ground blac
  • 1cn (16 oz) plum tomatoes, drain
  • 1cn (16 oz) dark red kidney bean
  • 7 Very thin slices white bread
  • 2tb Minced garlic
  • 1/3c Freshly grated parmesan chee

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