RIBOLLITA (Tuscan Bread and Vegetable Soup)



3 T olive oil

1 finely diced yellow onion

1 carrot, finely diced

3 stalks of celery, finely diced

1 yellow squash, 3/4 inch cubed

1 zucchini, 3/4 inch cubed

1 bulb fennel, thinly sliced

11/2 C tomato sauce or fresh chopped tomatoes

2 qt vegetable stock or water

2 T chopped garlic

21/2 T salt and pepper (optional)

4 thick cut toasted pieces of ciabatta bread

grated parmigiano reggiano


· Heat olive oil and add onion, celery, carrot and sauté until translucent or soft.

· Add squash, zucchini, fennel and sauté for 4-5 minutes until par-cooked.

· Add salt, garlic and tomato and stir well.

· Finally add stock or water and bring to a boil.

· Once at the boil, turn heat to medium and add bread.

· Let soup slow cook at low or medium heat for about 20-30 minutes.

· Let bread soak up the soap.

· Serve in bowls and grate a little parmigiano reggiano over the top.

  (Even Better: drizzle extra virgin olive oil on top too!)