Ribollita

Recipe Ingredients

5 1/2 cups	1303ml	Chicken stock
1/2 cup	118ml	Dry white wine
8 oz	227g	Chicken wings
7 tablespoons	105ml	Olive oil
1 cup	146g / 5.1oz	Chopped leeks
2 cups	125g / 4.4oz	Chopped onions
1 cup	110g / 3.9oz	Chopped carrots
1 cup	110g / 3.9oz	Chopped celery
3/4 cup	109g / 3.8oz	Chopped red bell pepper
3/4 cup	109g / 3.8oz	Chopped green bell pepper
1 cup	237ml	Yellow summer squash (small)
1 cup	237ml	Zucchini - sliced into (small)
2 cups	292g / 10oz	Diced green cabbage
2 cups	292g / 10oz	Chopped cooked spinach
1 tablespoon	15ml	Dried oregano
		Salt and freshly ground black pepper
1		Plum tomatoes - drain (16 oz)
1		Dark red kidney bean - (16 oz)
7		White bread
2 tablespoons	30ml	Minced garlic
1/3 cup	48g / 1.7oz	Freshly grated parmesan cheese

Recipe Instructions

1. In a large saucepan, combine the stock, wine and chicken wings. Bring to a boil, reduce the heat and simmer for 25 minutes. Strain the stock, discarding the winds (or reserving them for another use) and set aside.

2. Preheat the oven to 350F.

3. Heat 5 T. of the oil in a large skillet. Add the leeks, onions, carrots, and celery. Saute until slightly wilted, 10 minutes. Add the red and green peppers and saute another 5 minutes. Then add the yellow squash, zucchini, and cabbage, and cook another 10 minutes.

4. Remove the skillet from the heat. Add the spinach, oregano, salt, pepper, tomatoes, and kidney beans.

5. Cut the crusts off the bread and lightly toast the slices.

6. Spread half the vegetable mixture in the bottom of a large ovenproof casserole. Layer the toast next, and then top with the remaining vegetable mixture.

7. In a small skillet, heat the remaining 2 T. olive oil. Add the garlic and saute until lightly browned. Spoon the garlic over the vegetables.

Source:
8. Add the reserved stock to the casserole, and sprinkle with the Parmesan cheese. Bake for 40 minutes. Serve piping hot. "The New Basics Cookbook," Julee Rosso & Sheila Lukins

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