On The Menu Tonight

Ribollita Soup. A light tasty country-style Italian soup.

This recipe was taken from Good Taste August 2007 and adapted.

8 Slices Prosciutto, coarsely chopped
2 sticks celery,finely chopped
carrots peeled and coarsely chopped
1 brown onion
3 cloves garlic
4 cups chicken stock
4 cups water
400grams diced tomatoes
400grams cannellini beans (rinsed and drained)
1.5 cups Tuscan Cabbage (coarsely chopped)
grated fresh parmesan

1. Heat oil in saucepan and add prosciutto, celery, carrot and onion and cook until onion softens.Add the garlic and cook for one minute.

2. Add the stock, water and tomato and bring to the boil. Simmer until carrot is tender. Add the beans and cabbage. Stir for 3 to 4 minutes and remove from heat. Season with salt and pepper.

3. Garnish with parmesan and serve with crusty bread.

If you don't want to use Tuscan Cabbage you can use a coarse leaf Spinach. Next time I make this I am going to replace the prosciutto with some smoky bacon.

Everyone loved this soup. Very delish on a cool day.