Ribollito

Name: Ribollito
Ingredients: 1 tablespoon olive oil; 1/2 white onion, chopped; 2 garlic cloves, minced; 1.5 (16 ounce) bags baby carrots, chopped; 4 celery ribs, chopped into 1-in . pieces; 1 1/2 quarts chicken broth; 1 (15 ounce) can cannellini beans, drained and rinsed; 1 (28 ounce) can whole canned tomatoes, quartered, plus juice; 5 cups swiss chard, chopped (a bundle); 1 tablespoon dried cilantro; 1 tablespoon dried basil; kosher salt & freshly ground black pepper; 2 tablespoons chopped fresh basil; 2 tablespoons chopped fresh cilantro; 15 tablespoons parmesan cheese, grated

15 ingredients

3 steps

Ingredients

1 tablespoon olive oil
1/2 white onion, chopped
2 garlic cloves, minced
1.5 (16 ounce) bags baby carrots, chopped
4 celery ribs, chopped into 1-in . pieces
1 1/2 quarts chicken broth
1 (15 ounce) can cannellini beans, drained and rinsed
1 (28 ounce) can whole canned tomatoes, quartered, plus juice
5 cups swiss chard, chopped (a bundle)
1 tablespoon dried cilantro
1 tablespoon dried basil
kosher salt & freshly ground black pepper
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh cilantro
15 tablespoons parmesan cheese, grated

Directions

1

Heat 1 tablespoons olive oil in a large pot over medium heat. Add onion and garlic; cook until transparent, about 5 minutes. Add carrots and celery and cook, stirring often, 5 minutes. Stir in broth and beans, then bring to a boil. Reduce heat, cover, and simmer about 15 minutes. Add tomatoes and chard, along with dried herbs, and simmer another 15 minutes, covered.
2

Just before serving, add basil and cilantro and season to taste with salt and pepper.
3

Divide soup among serving bowls and top each with cheese.