Tuscan Ribollita With Summer Vegetables

Serious Eats

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Photo by Tiny Foodie

Tweaks for the littles

Puree the soup for babies and small toddlers who may not be able to handle crunchy vegetables.

Get the recipe on Serious Eats

Ingredients

3 tablespoons (45ml) extra-virgin olive oil, plus more as needed

3 medium cloves garlic, thinly sliced

1 medium yellow onion, thinly sliced

1 large leek, white and light green parts only, diced

2 large carrots, peeled and diced

3 large celery stalks, diced

Kosher salt

2 to 3 sprigs fresh rosemary or thyme

1 tablespoon tomato paste

Water

2 bay leaves

1 chunk Parmigiano-Reggiano rind, about 2 inches squared (optional)

2 medium zucchini, cut into bite-size pieces

2 medium summer squash, cut into bite-size pieces

8 ounces green beans, cut into 1-inch pieces

4 ounces spinach, roughly chopped

1 cup roughly chopped fresh basil leaves

Freshly ground black pepper

1/4 pound fresh or stale rustic crusty bread, cut into 1-inch cubes

Freshly grated Parmigiano-Reggiano, for serving (optional)

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