Baked on the Bright Side


Rudi's Ribollita

August 9, 2011

SERVES 6
This recipe is a take on the classic Italian soup, but I made it vegetarian and, of course, gluten free. It is a hearty main-dish soup that is easy to put together and tastes even better then next day. Time to prepare: 30 mins

1/4 cup olive oil, divided
1 medium onion, peeled and diced
2 medium carrots, cleaned and sliced
2 cloves garlic, peeled and crushed
2 celery stalks, trimmed and sliced
1 bunch black kale, stemmed and sliced
6 cups vegetable stock
1 15-ounce can diced tomatoes with juice
1 15-ounce can Great Northern beans, rinsed and drained
1/2 teaspoon Aleppo pepper (or crushed red pepper)
2 teaspoons smoked paprika
8 slices Rudi’s Gluten-Free Original Sandwich bread, crust removed and cut into large cubes
6 fresh basil leaves, sliced
Optional: shaved Parmesan cheese
1. In a 5-quart or larger saucepan, heat a tablespoon of the olive oil over medium-high heat. Add the onions and carrots and cook, stirring frequently, until the onion begins to soften. Stir in the garlic, celery, kale, vegetable stock, tomatoes with juice, white beans, Aleppo pepper, and smoked paprika.
2. Bring to a low boil and cook for fifteen minutes, or until carrots are tender.
3. While the soup cooks, toss the Rudi’s bread cubes with the remaining olive oil. Toast the bread in a nonstick skillet until it just begins to turn golden. Remove from heat.
4. Stir the toasted bread and the fresh basil into the hot soup. Taste and adjust the seasoning, if needed. Ladle into shallow bowls and top with shaved Parmesan, if desired.
Recipe by Angela Buchanan

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