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Ribollita

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SF Gate
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dairy free

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Ingredients

2 tablespoons extra-virgin olive oil

2 carrots, chopped

2 celery ribs, chopped

1 large yellow onion, chopped

1 slice of prosciutto ( 1/4 inch thick), chopped

3/4 pound new potatoes, diced

2 cups cooked cannellini beans (from Master Recipe)

5 1/2 cups homemade chicken stock or canned unsalted broth

2 zucchini (about 1/2 pound), diced

1/2 pound green beans, trimmed and snapped in half

3/4 pound Swiss chard, stems and leaves chopped

6 to 8 half-inch-thick slices crusty sourdough or country bread

Salt and freshly ground pepper to taste

rosemary oil (optional)

1/4 cup extra virgin olive oil

Needles from 1 rosemary sprig, chopped

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