*  Exported from  MasterCook  *
 
                                 RIBOLLITA
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups/stews                      Vegetables
                 Italian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5 1/2   c            Chicken stock
      1/2   c            Dry white wine
    8       oz           Chicken wings
    7       tb           Olive oil
    1       c            Chopped leeks
    2       c            Chopped onions
    1       c            Chopped carrots
    1       c            Chopped celery
      3/4   c            Chopped red bell pepper
      3/4   c            Chopped green bell pepper
    1                    Small yellow summer squash,
    1                    Small zucchini, sliced into
    2       c            Diced green cabbage
    2       c            Chopped cooked spinach
    1       tb           Dried oregano
                         Salt and freshly ground blac
    1       cn           (16 oz) plum tomatoes, drain
    1       cn           (16 oz) dark red kidney bean
    7                    Very thin slices white bread
    2       tb           Minced garlic
      1/3   c            Freshly grated parmesan chee
 
   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
   cassarole.  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.
   
   8.  Add the reserved stock to the cassarole, and sprinkle with the Parmesan
   cheese.  Bake for 40 minutes.  Serve piping hot. Source:  “The New Basics
   Cookbook,” Julee Rosso & Sheila Lukins
  
 
 
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