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Ribollita copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati
Ingredients
- 1 lb of cannelini beans (dry)-soaked overnight, then cooked for approx 1 hour
- 1lb red cabbage
- 1 lb savoy cabbage
- 1/2 lb fresh spinach-cleaned
- 1/2 lb of red, ripe tomatoes
- 1 potato
- 1 stick celery
- 1 carrot, peeled and cleaned
- 1 small onion
- 2 garlic cloves
- dash of thyme
- dash of salt
- 1/2 lb of crusty bread sliced thick
- grated pecorino cheese
- 1/4 cup extra virgin olive oil
- 8 cups vegetable broth
- handful fresh parsley leaves chopped
Directions
- Place beans in cold vegetable broth and cook till tender. Finely chop onion, garlic, celery, carrot and parsley, place oil in saute pan and place in chopped veggies. Saute till golden brown, then add in thyme and the other vegetables-cut into large pieces. Add in salt,pepper and tomatoes. Add in some liquid from the boiling beans. When beans are tender, add in about 1/3 of them to the saute pan. Place 1/3 of bean mixture in food processor and blend. Set remaining third of beans to the side.
- Add processed beans to saute pan. Simmer for approx 5 minutes. Place slice of bread at bottom of terra cotto or earthenware serving bowls and ladle soup on top of bread.Garnish with remaining third of beans and serve.
- This soup is typically eaten the day after it is made (That is why it is called ribollita-twice boiled) and served with a drizzle of olive oil.
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