Ribollita Manson (Tuscan Stew)
yield: 12-16 servings
Notes: Here's a recipe that we tried this week that everyone in our family loved and gobbled up - so just to remind you that is everyone ages 2, 3, 6, 10, 13, 15, and two 40 year olds (the baby isn't eating our food yet - she's only 9 months). This recipe serves between 12 to 16 but you can easily cut the recipe in half for smaller families. Heats up great the next day also.
1/2 cup olive oil
1 onion, chopped
3 carrots, chopped
3 celery, chopped
10 garlic cloves, minced
2 bay leaves
10 cups chicken or vegetable broth (we use McKay's Vegan Chicken Style Instant Broth and Seasoning)
2 (28 oz) cans chopped tomatoes
4 cups peeled and diced russet potatoes
4 (15 oz) cans white cannellini beans, rinsed and drained
4 - 8 cups washed, stems removed, and chopped greens (use any that you have from the box such as Swiss Chard, Collared Greens, Kale, Spinach, Cabbage, etc... can be a single variety or a mix - if you don't like a lot of greens go for 4 cups if you can handle more do up to 8 cups)
2 cups diced, trimmed zucchini
1/2 cup chopped fresh basil (or 1 to 2 Tablespoons dried)
1 Tablespoon salt (we use Himalayan)
1 teaspoon white pepper
Combine olive oil, onions, carrots, celery, garlic, salt and pepper in a large heavy saucepan. Cook over medium heat until the vegetables are very soft, about 15 minutes. Do not brown. Stir in broth, bay leaves, tomatoes, drained beans, potatoes and greens. Heat to boiling. Reduce heat to low and simmer for 15 minutes. Add zucchini and basil. Puree last two cans of beans (with their liquid) in a food processor or blender. Add to the soup. Cover and cook for 5 more minutes.
Source: from CSA member Sonya M.