Bouillon Cubes Garden Veggie Bouillon Cubes Soups & Stews

Vegetarian Ribollita Soup

 

Here from Trailbraising Blog is a recipe featuring Edward & Sons™ Garden Veggie Bouillon Cubes:

Vegetarian Ribollita Soup

  • 1/2 pound dried Great Northern beans
  • Kosher salt
  • 1/4 cup olive oil
  • 3 small yellow onions, diced
  • 1 cup chopped carrots, about 6 small organic carrots
  • 3 stalks chopped celery, chopped
  • 6 cloves minced garlic
  • 1 tsp. freshly ground black pepper
  • 1/4 tsp. crushed red pepper flakes
  • 3 tomatoes, chopped
  • Roughly 4 cups coarsely chopped greens – I used kohlrabi greens (2 bunches) and beet greens (1 bunch)
  • 1/2 cup chopped fresh basil leaves
  • 3 bouillon cubes in 6 cups water or 6 cups vegetable stock (I recommend Edward & Sons Garden Veggie Bouillon Cubes)
  • Roughly 3 cups foccacia bread cubes
  • 1/2 cup freshly grated Parmesan, for serving

1. Soak beans overnight or boil beans for 3 minutes and let soak for 1-2 hours. Drain. Bring the beans to a boil in unsalted water then reduce to simmer for 45 minutes. Add about 1 tsp. salt and cook for another 10-15 minutes or until desired tenderness. Save the cooking liquid.

2. Meanwhile, heat the oil in a large stockpot. Add the onions and cook over medium-low heat for 7 to 10 minutes, until the onions are translucent. Add the carrots, celery, garlic, 1 Tbsp. of salt, pepper, and red pepper flakes. Cook over medium-low heat for 7 to 10 minutes, until the vegetables are tender. Add the tomatoes, greens and basil, and cook over medium-low heat, stirring occasionally, for another 7 to 10 minutes.

3. In the bowl of a food processor, puree half of the beans with a little of the cooking liquid. Add to the stockpot, along with the remaining whole beans. Add bean cooking liquid (to cups) to the stock to make 8 cups. Add to the soup and bring to a boil. Reduce the heat and simmer over low heat for 20 minutes.

4. Add the bread and simmer for 10 more minutes. Taste for seasoning and serve hot in large bowls sprinkled with Parmesan.

Buona sera readers! Buon appetito!


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