Blue Bison Ribollita recipe, Soup, Stew, & Chili recipe

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Blue Bison Ribollita

Category: Soup, Stew, & Chili

Author: Lily Julow

Date Posted: 2/18/2010

Rating:

(3.3) votes 14

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Ingredients

Order Bison Meat
4 tablespoons olive oil, divided
1 pound Blue Bison Sausage Red Wine, casing discarded, finely diced
2 medium onions, chopped
2 medium carrots, sliced
4 medium garlic cloves, minced or grated
2 celery stalks, thinly sliced
1 fennel bulb, trimmed, quartered, cored and chopped
1/2 teaspoon salt
2 large zucchini, thinly sliced
1 (14-ounce) can chopped or diced tomatoes, with juices
2 tablespoons prepared pesto
6 cups chicken or beef broth
1 (14-ounce) can white beans (cannellini or navy), drained and rinsed
Salt and pepper
1 pound triple-washed ready-to-use baby spinach leaves
8 slices country bread, toasted
2 ounces grated Parmesan cheese

Instructions

In a large heavy saucepan or Dutch oven, heat 1 tablespoon olive oil. Add sausage and cook, browning lightly.  Transfer to a bowl and set aside.

Add 2 tablespoons olive oil to the saucepan, heat over medium heat and add the onions, carrots, garlic, celery, fennel, 1/2 teaspoon salt and a few pinches pepper.  Saute for 10 minutes. Add the zucchini and saute 2 more minutes. Add the sausage, tomatoes, pesto, broth and beans, and bring to a boil. Reduce the heat, cover and simmer gently 25 to 30 minutes or until the vegetables are tender. Season to taste with salt and pepper.

To serve, heat the remaining tablespoon oil in a large skillet. Add the spinach and saute until wilted, about 2 minutes. Place a slice of toasted bread in each of 8 bowls, top with 1/8 of the spinach, and ladle soup on top. Sprinkle with Parmesan cheese.  Makes 8 or more servings

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