Italian Bread Soup...Ribollita

1. 1

   In at least an 8 quart soup pot, brown the ground turkey in the olive oil if using. Remove from the pot and set aside.

2. 2

   Place the onion, carrot, celery, garlic, parsley and bacon in the bowl of a food processor and pulse until the mixture is a little finer than a dice.

3. 3

   Place the mixture in the soup pot and saute until the mixture softens a bit. ( If you aren't using ground turkey, add the 2 tablespoons of olive oil here for the saute )

4. 4

   Add the turkey, salt, black pepper, red pepper, fennel seed, oregano and basil to the pot. Stir and add the tomatoes and tomato juice.

5. 5

   Add the broth and water, bring the mixture up to a boil and then simmer for about 10 minutes.

6. 6

   Add the cabbage, chick peas and cannellini beans and simmer another 10 minutes.

7. 7

   Add the pasta and simmer for about 15 minutes.

8. 8

   Tear the bread in pieces and add along with the spinach leaves. Simmer until the spinach wilts. Re-season with salt and pepper if needed.

* Per serving · 4 servings · Values may vary.