Ribollita (Italian Vegetable) Soup
Recipe By: Cindi Brandal
Servings size: 6-8
Preparation Time: 0:45 min
Ingredients
- 1/2 pound bacon strips, chopped
- 1 tablespoon olive oil
- 3/4 cup onion -- diced
- 1 cup red potatoes -- sliced thin
- 1/8 teaspoon dried red chili pepper flakes
- 3 large cloves garlic -- crushed
- 1 cup carrot - diced
- 3/4 cup celery - sliced very thin
- 1/2 cup green beans, cut into 1 inch lengths
- 3/4 thyme leaves, fresh or dried
- 1 cup baby spinach -- packed in cup
- 5 cups chicken broth
- 1 1/2 cup fresh tomatoes - diced
- 1 15oz can garbanzo beans
- salt and pepper to taste
- 2 teaspoons Johnny's seasoning
- 2 cups bitesize bread chunks, preferably a little stale
Directions
In a large pot and over medium heat, add olive oil and bacon and cook until done. Add onion and potatoes and cook for 3-5 minutes. Add chili flakes, garlic, carrots, and celery. Cook an additional 3-5 minutes. Stirring, add thyme, spinach, chicken broth, and tomatoes. Add Johnny's seasoning. Simmer mixture for 15 minutes. Add the beans and bread chucks. Cook 2-3 minutes longer. Season with salt & pepper, as desired.
Note: You may add 1 to 2 cups cubed ham for a hearty meal!
