Ribollita

5 1/2 c Chicken stock

1/2 c Dry white wine

8 oz Chicken wings

7 tb Olive oil

1 c Chopped leeks

2 c Chopped onions

1 c Chopped carrots

1 c Chopped celery

3/4 c Chopped red bell pepper

3/4 c Chopped green bell pepper

1 Small yellow summer squash,

1 Small zucchini, sliced into

2 c Diced green cabbage

2 c Chopped cooked spinach

1 tb Dried oregano

Salt and freshly ground blac 1 cn (16 oz) plum tomatoes, drain

1 cn (16 oz) dark red kidney bean

7 Very thin slices white bread

2 tb Minced garlic

1/3 c Freshly grated parmesan chee

1. In a large saucepan, combine the stock, wine and chicken wings. Bring

to a boil, reduce the heat and simmer for 25 minutes. Strain the stock, discarding the winds (or reserving them for another use) and set aside. 2. Preheat the oven to 350F.

3. Heat 5 T. of the oil in a large skillet. Add the leeks, onions,

carrots, and celery. Saute until slightly wilted, 10 minutes. Add the red and green peppers and saute another 5 minutes. Then add the yellow squash, zucchini, and cabbage, and cook another 10 minutes. 4. Remove the skillet from the heat. Add the spinach, oregano, salt,

pepper, tomatoes, and kidney beans. 5. Cut the crusts off the bread and lightly toast the slices.

6. Spread half the vegetable mixture in the bottom of a large ovenproof

cassarole. Layer the toast next, and then top with the remaining vegetable mixture. 7. In a small skillet, heat the remaining 2 T. olive oil. Add the garlic

and saute until lightly browned. Spoon the garlic over the vegetables. 8. Add the reserved stock to the cassarole, and sprinkle with the Parmesan

cheese. Bake for 40 minutes. Serve piping hot. Source: "The New Basics Cookbook," Julee Rosso & Sheila Lukins