Ribollita Soup

ingredients

5 cups chicken stock
1 lb. chicken breasts, skinned
2 bay leaves
3 Tbsp. olive oil
1 onion, chopped
2 cloves garlic, minced
2 carrots, diced
2 stalks celery, diced
1 sweet green or red pepper, diced
2 cups chopped cabbage
1 tsp. dried thyme
1 tsp. dried rosemary
1 can (19oz) tomatoes, coarsely chopped (undrained)
1/4 tsp. pepper
1 pkg. fresh spinach, chopped
1/2 cup fresh parsley
1 small zucchini, thinly sliced
1 can white kidney beans, drained and rinsed
8 thick slices stale French or Italian bread
1 cup freshly grated Parmesan cheese

For Garnish:
Olive oil
Freshly grated Parmesan

method

In a large saucepan, bring chicken stock, chicken breasts and bay leaves to a boil. Reduce heat, cover and simmer for about 20 minutes or until chicken is no longer pink inside. Remove chicken and discard bones. Dice meat and set aside. Discard bay leaves and keep stock warm.

Meanwhile, in a large skillet, heat 2 Tbsp. of the oil over medium heat. Cook chopped onion, garlic, carrots and celery for 10 inutes, stirring occasionally. Add remaining oil, peppers, cabbage and spices and cook over low heat, stirring occasionally, for about 10 minutes.

Add vegetable mixture to stock in saucepan along with tomatoes and pepper. Bring to a boil. Reduce heat, cover and simmer for 30 minutes. Add spinach, parsley, zucchini, kidney beans and reserved diced chicken. Cook for 5 minutes. Remove 1 cup of the soup and set aside.

Ladle half of the remaining soup into a 24 cup Dutch oven or casserole. Cover with 4 of the bread slices and 1/2 cup of the Parmesan cheese. Cover with remaining soup. Layer with remaining bread. Drizzle reserve soup over the top then sprinkle with remaining Parmesan cheese. *

Bake, covered in a 350° F. oven for 20 minutes. Uncover and bake for 20 minutes longer or until hot. Ladles soup into large warmed bowls and garnish with drizzle of olive oil and a sprinkle of Parmesan cheese.

*Make ahead: Refrigerate covered casserole for up to 24 hours before baking. When ready to bake refrigerated casserole, follow instructions but Increase baking time to 45 minutes covered and 45 minutes uncovered.

Adapted from a Canadian Living December 1992 recipe