Ribollita
Ribollita recipe in the italian category
Recipe ingredients:
- 1 cup dried cannellini, great northern or navy beans
- 1 lb. savoy cabbage, roughly chopped
- 1/4 cup extra virgin olive oil
- 1 medium onion, finely chopped
- 1 tbs. tomato paste
- 1 stalk celery, finely chopped
- 1 carrot, peeled and finely chopped
- 6 - 8 cups water or a combination of chicken broth and water
- 1 tbs. fresh thyme, finely chopped
- Salt and freshly ground black pepper
- 4 - 1″ thick slices italian bread
- 2 cloves garlic, peeled and halved
Recipe method:
- The day before you plan to prepare the soup, soak the beans in about 1 quart of cold water for approximately 12 hours.
- When you are ready to cook, drain the beans and reserve.
- Heat about 3 tbs. of the olive oil in a large saucepan set over low heat.
- Add the onion and stir until it has become wilted. About 5 minutes.
- Add the tomato paste, celery and carrots. Cook, stirring often for another 5 to 10 minutes until the celery softens.
- Add the cabbage, stirring to coat with the olive oil, then add the water, beans and thyme.
- Season to your taste with salt and pepper and bring to the boil.
- When the soup reaches the boil, reduce the heat to low, cover and cook gently for about two hours.
- While the soup is simmering, pre-heat the oven to 350 F.
- Toast the bread until golden, then remove, rub with the garlic halves and reserve.
- When the soup has cooked for two hours, crumble the bread roughly into the pot, stir and allow the soup to stand, off the heat, until completely cool, then refrigerate.
- Before serving, the next day, return the soup pot to the stove and bring to the boil, stirring constantly to prevent sticking.
- Taste once again for salt and pepper and either pour the soup into a tureen to bring to the table or ladle into individual soup dishes.
- Garnish each dish with approximately 1 tbs. of the remaining olive oil.
Tags: ribollita, recipe, italian, recipes, cooking