Easy One-Pot Tuscan Ribollita (Italian Vegetable) Soup

This is one of those hearty, comfort soups that sticks to your bones and gives you those warm, fuzzy feelings all day. It was the first time I cooked with chard and even though I was a little nervous, I was determined to make this a winner. And it was perfect!

While this recipe is a little intense with lots of chopping and dicing, stick with it because the payoff is completely worth it!

Ingredients:

• 1/2 cup olive oil

• 2 medium onions, diced as small or big as you like

• 4 cloves garlic, minced

• 1 1/2 teaspoon red pepper flakes (use less for less spicy)

• 3 stalks celery, diced thinly

• 2 carrots, diced and quartered

• 1 bulb fennel, diced (use the white parts only)

• 1 can tomato paste (6 ounce)

• 3 cups chicken stock

• Kosher salt & fresh ground black pepper, season to how you like

• 6 ounces fresh spinach (about 2 big handfuls)

• 1 bunch parsley, chopped (discard stems or save for homemade stock)

• 1 bunch Swiss chard, chopped into thin ribbons

• 3 cans cannellini beans, drained (or 4 cups of dried beans that have been cooked)

• Fresh lemon juice

Directions:

1. In a large soup pot or dutch oven, heat olive oil on medium. Add the onions, garlic, red pepper flakes, carrots, celery and fennel. Cook until carrots and celery have softened, about 10 minutes.

2. Add the tomato paste, cooking for 5 more minutes, until the red turns a soft brown color.

3. Add the chicken stock, kosher salt and pepper to your preference (usually about 1/2 teaspoon). Cook for another 10 minutes.

4. Add the bunch of parsley, chard, spinach and beans, and cook about 15 more minutes.

5. Garnish with parsley, a drizzle of olive oil and squirt of fresh lemon juice. Serve hot and store in the refrigerator after the soup has cooled to room temperature.

Tip: I cut up all my vegetables and greens before I start cooking.

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