Ribolita

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Ribollita: Italian Vegetable Soup w/ BreadAdapted 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 serving1/4 cup each chopped fennel, celery, onions, carrots1 garlic clove, minced1/4 teaspoon dried thyme6 cups vegetable broth1 28-ounce can plum tomatoes, chopped2 cups peeled and diced russet potatoes1 1/3 cups rinsed and drained canned cannelini beans1 cup finely shredded Swiss chard or Savoy cabbage1 cup diced zucchini2

tablespoons each chopped fresh parsley and basil8 slices (1 per bowl) 1/2-inch thick diagonally sliced Italian breadSalt 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

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