Ribollita ~ The Tuscan Minestrone Soup

 

 

Found on puttingupwiththeturnbulls 

Makes 7 quarts 

8 ounces (1 cup) dried great Northern or cannellini beans (white kidney beans) 

3 tablespoons olive oil 

1 cup chopped onion 

1/2 cup chopped leek, white and light green parts only ( about 1 medium leek) 

1/2 cup diced carrot (1/2″ diced) 

1/2 cup diced celery (1/2″ diced) 

1 tablespoon minced garlic 

1 teaspoon crushed dried rosemary 

One 14 1/2 ounce can diced tomatoes and their juices 

8 to 10 ounces Savoy cabbage (from 1 head), halved, cored and cut into 1/4″ wide strips to make 2 1/2 to 3 cups 

1-1/2 tablespoons kosher salt, plus more if needed 

8 ounces russet or Yukon gold potato (1 medium), peeled and cut into 1/2″ dice 

8 ounces zucchini (1 medium), halved length-wise and cut into 1/2″ thick slices 

6 ounces Swiss chard, stems removed and leaves cut into 1/2″ thick strips to make 2 cups 

Rinse the beans and place in a large bowl; cover with 3 cups of boiling water. Soak beans for 1 hour. Drain beans in a colander and reserve. Heat olive oil in a large stockpot (lid required) over medium-high heat. When hot, add the onion, leek, carrot, and celery and cook until tender approximately 3 to 4 minutes. Add minced garlic and rosemary and sauté for 1 -2 minutes. Add 8 cups water, the reserved beans, tomatoes, cabbage, and 1-1/2 tablespoons salt. Bring the mixture to a boil. Reduce heat and simmer with the lid on for 1 hour. Add potatoes, zucchini, and chard; simmer, covered, until the potatoes and zucchini are soft and the chard has wilted, for 20 to 25 minutes. Season the soup to taste with salt and/or freshly ground pepper. Ladle the hot soup into the sterilized jars, leaving 1″ headspace at the top. Use a damp paper towel to wipe the rims of the jars, then put a flat lid and ring on each jar, adjusting the ring so that it’s just finger-tight. Place the jars in the pressure canner and process quarts for 90 mins and pints for 75 mins a 10 lbs of pressure. 

Serve the soup with lightly toasted fresh bread slices rubbed with a piece of cut garlic. The bread can be placed on the bottom of the bowl or the top. Sprinkle each cup of soup with freshly grated Parmesan cheese and a swirl of good olive oil.