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Tuscan Ribollita With Summer Vegetables Recipe

Name: Tuscan Ribollita With Summer Vegetables Recipe
Yield: 8
Ingredients: 3 tablespoons (45ml) extra-virgin olive oil, plus more as needed; 3 medium cloves garlic, thinly sliced; 1 medium yellow onion, thinly sliced (about 8 ounces; 240g); 1 large leek, white and light green parts only, diced (about 13 ounces; 370g); 2 large carrots, peeled and diced (about 12 ounces; 340g); 3 large celery stalks, diced (about 8 ounces; 240g); Kosher salt; 2 to 3 sprigs fresh rosemary or thyme; 1 tablespoon tomato paste (15ml); Water; 2 bay leaves; 1 chunk Parmigiano-Reggiano rind, about 2 inches squared (optional); 2 medium zucchini, cut into bite-size pieces (about 8 ounces; 240g); 2 medium summer squash, cut into bite-size pieces (about 8 ounces; 240g); 8 ounces green beans, cut into 1-inch pieces (about 240g); 4 ounces spinach, roughly chopped (about 4 cups loosely packed leaves; 115g); 1 cup roughly chopped fresh basil leaves (about 1 ounce; 30g); Freshly ground black pepper; 1/4 pound (110g) fresh or stale rustic crusty bread, cut into 1-inch cubes; Freshly grated Parmigiano-Reggiano, for serving (optional)

This Tuscan Ribollita with Summer Vegetables is a hearty, savory soup packed with fresh vegetables, beans, and a touch of Parmigiano-Reggiano. Simmered until thickened, with pieces of crusty bread soaked in the broth, it's a satisfying dish perfect for a summer dinner. Optional Parmigiano-Reggiano adds a rich, nutty finish.