Guest guest Posted February 19, 2007 Report Share Posted February 19, 2007 EEEK! Only 1 clove of garlic *throws in 5 more* Janet From: health [mailto:health ] On Behalf Of Suzanne Sent: Monday, February 19, 2007 7:56 AM health Subject: Ribolita Ribollita: Italian Vegetable Soup w/ Bread Adapted from The PETA Celebrity Cookbook, edited by Ingrid E. Newkirk This hearty version of an Italian peasant classic is a thick and nourishing vegan delight, filled with the vitamins and minerals of vegetables and the good nutrition of beans, served with crusty Italian bread to soak up the broth. This is is what soup is all about! INGREDIENTS 1/4 olive oil plus extra for serving 1/4 cup each chopped fennel, celery, onions, carrots 1 garlic clove, minced 1/4 teaspoon dried thyme 6 cups vegetable broth 1 28-ounce can plum tomatoes, chopped 2 cups peeled and diced russet potatoes 1 1/3 cups rinsed and drained canned cannelini beans 1 cup finely shredded Swiss chard or Savoy cabbage 1 cup diced zucchini 2 tablespoons each chopped fresh parsley and basil 8 slices (1 per bowl) 1/2-inch thick diagonally sliced Italian bread Salt and freshly ground pepper, to taste 1. Combine olive oil, fennel, celery, onions, carrots, garlic, and thyme in a large, heavy saucepan. Cover and cook over medium-low heat until the vegetables are very soft, about 15 minutes. Do not brown. 2. Stir in the broth, tomato, potato, beans, and Swiss chard. Heat to boiling. Reduce heat to low and simmer 15 minutes. Add the zucchini, parsley, and basil. Cover and cook 2 minutes. Add salt and pepper. Remove from heat. 3. Refrigerate for 24 hours. Just before serving, heat to boiling. Place a piece of bread in each of 8 soup plates. Drizzle with a little olive oil. Ladle soup over the bread and allow bread to soak up the soup. Serves 8. Suzi What is a weed? A plant whose virtues have not yet been discovered. health/ http://suziesgoats.wholefoodfarmacy.com/ http://360./suziesgoats Sucker-punch spam with award-winning protection. Try the free Beta. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 20, 2007 Report Share Posted February 20, 2007 That sounds good! I think I would crush a little garlic in olive oil, brush the bread with it and toast in the oven first. Gayla, who can't leave a recipe alone <G>Always Enough RanchAcampo, Californiahttp://bouncinghoofs.com/alwaysenough.htmlBill Barnhill is our Inspiration! Go Bill!!!aeranch@... Quote Link to comment Share on other sites More sharing options...
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