This soup is best made a day ahead, Hence the name “Ribollita- reboiled”
makes 8 or more servings
2 1/2 cups Savoy cabbage, large dice
2 cups diced red onion
3/4 cup diced or sliced peeled carrot
1 1/2 cups diced fresh green beans
2 large celery stalks with leaves, diced
2 1/2 cups baby spinach leaves
1 tbsp. fresh garlic, minced
1 tbsp. chopped parsley
2 oz. olive oil
1 1/2 cups chopped canned tomatoes
1 1/2 qt. water or vegetable broth
2 cups diced potatoes
2 tbsp. tomato paste
3/4 cup canned cannellini beans
3/4 cup diced cooked potatoes
1 cup grated Parmesan cheese
Kosher salt and fresh cracked pepper to taste
Extra virgin olive oil
Slices of grilled crusty bread
Heat olive oil in a large soup pot. Add cabbage, onions, carrots, garlic and celery. Cover and cook until vegetables are softened. Add tomatoes, raw potatoes and broth, and bring to a boil. Reduce to a simmer. Cook until vegetables are thoroughly cooked.
Add tomato paste, basil, green beans, spinach and parsley. Pass cooked potatoes and cannellini beans through a food mill and add to soup. Stir until blended. Cook until green beans are tender. Add the grated cheese and stir. Season with salt and cracked black pepper.
Serve with grilled bread; drizzle top with extra virgin olive oil and sprinkle with extra parmesan cheese.