Soup of the Day... Ribollita~The Tuscan Minestrone Soup

Today's recipe... Remember... Disclaimer: Some folks don't always follow updated USDA canning methods, they may live in another country where the standards are not the same, they may use heirloom methods passed down through the generations, they may choose other canning methods not recommended. Use this recipe at your own discretion, or adapt it to your own method. I am sharing these recipes EXACTLY as they were sent to me and take NO responsibility for them.

Ribollita ~ The Tuscan Minestrone Soup

Found on puttingupwiththeturnbulls 

Makes 7 quarts 

8 ounces (1 cup) dried great Northern or cannellini beans (white kidney beans) 

3 tablespoons olive oil 

1 cup chopped onion 

1/2 cup chopped leek, white and light green parts only ( about 1 medium leek) 

1/2 cup diced carrot (1/2″ diced) 

1/2 cup diced celery (1/2″ diced) 

1 tablespoon minced garlic 

1 teaspoon crushed dried rosemary 

One 14 1/2 ounce can diced tomatoes and their juices 

8 to 10 ounces Savoy cabbage (from 1 head), halved, cored and cut into 1/4″ wide strips to make 2 1/2 to 3 cups 

1-1/2 tablespoons kosher salt, plus more if needed 

8 ounces russet or Yukon gold potato (1 medium), peeled and cut into 1/2″ dice 

8 ounces zucchini (1 medium), halved length-wise and cut into 1/2″ thick slices 

6 ounces Swiss chard, stems removed and leaves cut into 1/2″ thick strips to make 2 cups 

Rinse the beans and place in a large bowl; cover with 3 cups of boiling water. Soak beans for 1 hour. Drain beans in a colander and reserve. Heat olive oil in a large stockpot (lid required) over medium-high heat. When hot, add the onion, leek, carrot, and celery and cook until tender approximately 3 to 4 minutes. Add minced garlic and rosemary and sauté for 1 -2 minutes. Add 8 cups water, the reserved beans, tomatoes, cabbage, and 1-1/2 tablespoons salt. Bring the mixture to a boil. Reduce heat and simmer with the lid on for 1 hour. Add potatoes, zucchini, and chard; simmer, covered, until the potatoes and zucchini are soft and the chard has wilted, for 20 to 25 minutes. Season the soup to taste with salt and/or freshly ground pepper. Ladle the hot soup into the sterilized jars, leaving 1″ headspace at the top. Use a damp paper towel to wipe the rims of the jars, then put a flat lid and ring on each jar, adjusting the ring so that it’s just finger-tight. Place the jars in the pressure canner and process quarts for 90 mins and pints for 75 mins a 10 lbs of pressure. 

Serve the soup with lightly toasted fresh bread slices rubbed with a piece of cut garlic. The bread can be placed on the bottom of the bowl or the top. Sprinkle each cup of soup with freshly grated Parmesan cheese and a swirl of good olive oil.

Tomorrow's Soup of the Day... Rivers Edge Cabbage Soup

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