Ribollita

* Exported from MasterCook *

Ribollita

Recipe By : MOLTO MARIO #MB5726
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 Cup extra virgin olive oil -- plus 1/2 C
1 Medium red onion -- in 1/2" dice
2 Cloves garlic, peeled -- thinly sliced
1 Medium carrot, scraped and chopped -- in 1/4" half moons
2 Ribs celery -- in 1/4" pieces
2 waxy potatoes, peeled -- in 1/2" cubes
3 Cups white cannellini or brown borlotti beans -- soaked
& coo
4 Cups reserved bean liquid
1 Cup basic tomato sauce
1 Bunch Swiss chard -- in 1/2" ribbons
1 Bunch kale -- in 1/2" ribbons
1 Bunch black cabbage (cavolo nero) -- in 1/2" ribbons
Garnish:
4 Slices country bread -- toasted
1/2 Cup parmigiano -- grated

In a large 8 quart pot, heat oil, onion and garlic together and cook until
soft. Add carrots, celery, potatoes, 2 cups of beans, 4 cups of bean
cooking liquid (or water) and basic tomato sauce and bring to a boil. Lower
heat, add chard, kale, black cabbage and simmer 1 1/2 hours until
everything is soft. Add remaining beans and adjust seasoning. Allow to cool
and rest overnight.

The following day, bring to a boil and serve in shallow bowls over toasted
bread. Sprinkle with parmigiano tableside.

Serves: 4



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