Ribollita Soup
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2 Tbsp olive oil
1 small onion, finely chopped
1 carrot, finely chopped
2 stalks of celery, finely chopped
1 48 oz. can of chicken stock
1 16 oz. jar of Muirhead Ed's Tomato Sauce
½ tsp red pepper flakes
1 small bunch of kale, chopped
1 15 oz. can of cannellini beans
1 ½ cups Italian or sourdough bread with crusts, coarsely ground
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In a soup pot, sauté the onion, carrot, and celery in the olive oil until the onion is transparent. Add chicken stock, Muirhead Ed's Tomato Sauce, red pepper flakes, kale and beans. Cover with lid and simmer 45 minutes. Add bread and simmer 10 more minutes. Serves 3 to 4.
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| Muirhead – 2010 |
Muirhead of Ringoes, NJ Inc.
43 Hwy 202
Ringoes, NJ 08551
www.muirheadfoods.com
1-800-782-7803
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