Update 9/14/07

TV Morning Show 9/14/07

Ribollita

1 1/2 gallon beef stock

1 medium onion, idced

2 carrots, peeled and diced

3 ribs of celery, diced

1 small zucchini, diced

About 2 cups diced green cabbage

2 medium tomatoes, deiced

2 bay leaves

1 15oz. can cannelli beans (white kidney beans)

2 scallions, sliced

2 medium sized potatoes, diced

1 tsp. salt

1 tsp. ground black pepper

2 cloves garlic minced

cubed bread to garnish

parmesan cheese to garnish

extra virgin olive oil to garnish

fresh chopped parsley to garnish

In a 12 qt. stock pot add the first six ingredients, bring to a boil.  When the onions and cabbage begin to wilt, about 15 minutes, add the tomatoes, bay leaves, scallion, cannelli beans, potatoes, garlic, salt and pepper.  turn heat to low and simmer for 20-30 minutes.  Place cubed bread n to serving bowls.  Ladle over soup and garnish with loice oil, parmesan and parsley.