23
22
Ribollita Soup with Garlic Baguettes
3 medium new potatoes, washed and quartered
4 cups water
16-ounce can crushed Italian-style tomatoes
6-ounce can tomato paste
1 clove garlic, minced
1 red onion, peeled, chopped, divided
1 cup frozen Italian-style green beans
2 zucchini, sliced thickly
4 carrots, peeled and sliced into 1/2-inch pieces
1 cup canned small white beans, rinsed and drained
1 teaspoon salt
1/2 teaspoon black pepper
2 cups Savoy cabbage, shredded
8 slices baguette bread, 1/4-inch thick
1 garlic peeled
Place the potatoes in the Cooking Pan and add the water. Turn the
Multifunction Control to Setting #4 and bring to a boil. Cover and cook
until the potatoes are tender, about 15 minutes. Do not drain the water.
Reduce the heat to Setting #2 and add the canned tomatoes and tomato
paste and stir well to combine. Add the garlic, one-half of the onion, green
beans, zucchini, carrots, bean, salt and pepper. Cover and simmer for 20
minutes. Add the cabbage and continue cooking for 10 minutes.
Just before serving, rub the garlic over all sides of the baguette slices. If
desired, broil the bread to toast. Ladle the soup into bowls and add a
baguette to the top of each bowl. Makes 6 generous servings.
