Ribollita

One of my favorite comfort soups. It’s a lot of ingredients but so worth it.

Ingredients

Onions

Garlic

Carrots

Celery

Fennel

Rosemary

Potatoes

Tomato Paste

Farro

Kale

Cabbage

Preparation

Chop the carrots, onions, celery, fennel, potatoes, and garlic. Throw them in a large sauce pot with olive oil and stir often on medium high heat.

In a separate saucepan, heat up veggie stock.

Take rosemary sprigs off the stem and chop finely. Add it to the saucepan.

Once onions etc. are cooked down, add chopped cabbage and kale. Add hot veggie stock and farro.

Simmer for at least 30 minutes with the lid on, adding more veggie stock.

Serve with parmesan cheese and parsley.