Spring Cleaning Ribollita
This weeknight ribollita highlights the bounty of spring and is a great way to use up all of those leftover vegetables and day-old bread. The soup is highly customizable, so use whatever you have on hand in the fridge and pantry: Kale or spinach can sub in for the Swiss chard; sweet corn can step in for peas; and white beans can take the place of butter beans. In this Italian classic, bread dissolves into the soup, thickening it for a heartier texture. Leftover soup can be turned into a pasta meal with the addition of orzo or any short pasta.
INGREDIENTS
¼ cup extra-virgin olive oil
1 medium leek, white and light green parts only, thinly sliced crosswise
1 large carrot, peeled and diced
1 pound Swiss chard, stems thinly sliced and leaves coarsely chopped (stems and leaves kept separated)
Salt and black pepper
3 garlic cloves, minced
1 (14-ounce) can whole tomatoes
1 large zucchini, ends trimmed, quartered lengthwise and thinly sliced crosswise
2 basil sprigs, plus ¼ cup chopped basil
2 thyme sprigs
½ cup peas (fresh or frozen)
1 (14-ounce) can butter beans, rinsed
4 ounces day-old ciabatta or country bread, crust removed and bread cut into 1-inch cubes (see Tip)
Freshly grated Parmigiano-Reggiano, for serving (optional)
Directions:
In a large Dutch oven, heat 2 tablespoons of the oil over medium. Add leek and cook, stirring occasionally, until softened, 3 minutes. Add carrot, Swiss chard stems and the remaining 2 tablespoons of oil. Season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and stir until fragrant, about 30 seconds. Crush the tomatoes over the pot with your hands, stir them in with their juice and cook, stirring occasionally, until all of the liquid is reduced and the mixture is thick, about 5 minutes. Add zucchini, basil sprigs, thyme sprigs, Swiss chard leaves and 8 cups of water, and season with salt and pepper.
Bring to a boil over high heat, then reduce to medium-high and cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in peas, beans and bread, and cook, stirring and mashing up the bread, until most of the bread dissolves and soup thickens, about 10 minutes. Discard basil and thyme sprigs, and season with salt and pepper to taste.
Divide soup among bowls and finish with the chopped basil. Garnish with cheese, if desired.
Recipe Source: New York Times Cooking