Ribollita

Every week I have that pile of left overs and things that have to be cook before they go bad. One way I make use of those items is with a soup called Ribollita. It is a variety of vegetables and even left over bread and it is delicious and satisfying. You can really put whatever you want in the stock, any left over vegetables, tomatoes, carrots, celery, spinach, cabbage, kale, wheat bread, white bread, old biscuits. You name it, is will probably work.. ask me if you are not sure!

The base is the same
4 slices bacon chopped (can even use ham if you add a little oil with it)
2 bulbs fennel chopped thins
2 onion chopped thin
6 cloves garlic or lots of garlic powder (1 tbs)
1/4 tsp red pepper flakes
salt and pepper
1 28oz can italian tomatoes (diced, whole or stewed) can use regular and add italian seasoning.
1/2 cup fresh basil or 2 tsp dry
6 cups chicken or vegetable stock (or use bouillon cubes and water)

variety:
3 cups vegetables (fresh or frozen anything goes)
4 cups green (spinach, cabbage, kale, collards, etc...)
1 or 2 cans of white beans or red kidney beans if you have them (rinsed and drained)
4 cups bread cubed
parmesan cheese (optional)


Render bacon in large stockpot. Add fennel and onions and cook till tender. Add vegetables, tomatoes, greens, stock, and everything else except bread and basil, and beans. cook for 10-12 minutes add rest of ingredients and cook 10-12 minutes more. serve with sprinkle of parmesan cheese.