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

Hearty Minestrone Soup

Found on Canning Only recipes (Adapted from recipe found on midwestliving)

2 medium onions, coarsely chopped 

6-8 cups shredded cabbage or packaged shredded cabbage with carrot (coleslaw mix) 

3 medium potatoes, diced (about 1 pound) 

2 cups chopped carrots (4 medium) 

1-1/2 cups chopped, trimmed fresh green beans (about 6 ounces) 

1 lb package of navy beans (sorted, rinsed, and soaked overnight in a bowl of water to at least 2 inches above beans) 

1 cup chopped celery (2 stalks) 

2 Tablespoons dried basil, crushed 

1-1/2 teaspoons dried oregano, crushed 

2 32-ounce carton chicken broth or 2 quarts home canned chicken broth 

1 14-1/2 - ounce can stewed tomatoes, undrained and cut up or 1 pint of home canned stewed tomatoes 

To a large pot add onions, cabbage, potatoes, carrots, green beans, navy beans, celery, basil. oregano, chicken broth, and cut up stewed tomatoes. Bring to a boil and reduce heat to a simmer for 30 mins. Using a slotted spoon fill jars at least 1/2 full to less then 2/3s full of soup solids. Fill quart jars to 1 inch headspace with soup broth, remove air bubbles, wipe rims, and assemble lids. Process in a pressure canner for 90 mins for quarts (75 mins for pints) at 10 lbs of pressure.

TO SERVE - Add in 1/4 cup cooked long grain rice per quart. Ladle soup into bowls and sprinkle with Parmesan cheese. 

NOTE: If desired add 1/2 cup of cooked diced zucchini to soup as it is heating.

Tomorrow's Soup of the Day... Hearty Vegetable Bean Soup