Ribollita.

You can have Ribollita using 15 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Ribollita

  1. It’s 1/2 lb of cannellini beans.
  2. It’s 5 Tbsp of extra virgin olive oil plus more for serving.
  3. You need 1 of onion.
  4. You need 1 of carrot.
  5. It’s 1 of celery stay.
  6. It’s 1 clove of garlic.
  7. Prepare 1 tsp of thyme.
  8. You need 1 Tbsp of tomato paste.
  9. You need 2 dashes of salt.
  10. You need 1 of potato.
  11. It’s 1 bunch of lacinato kale.
  12. Prepare 1 of butch Swiss chard.
  13. It’s 1 of small Savoy cabbage.
  14. It’s 4 of thick slices of whole wheat rustic bread.
  15. It’s of Ground black pepper to taste.

Ribollita step by step

  1. Rinse beans very well until water is clear. Place in a pot with 4 cups of water and a dash of salt. Bring to a boil, then lower heat to the minimum and cover. Simmer for 3 hours..
  2. Meanwhile, prepare the vegetables. Chop the onion, carrot and celery. Mince the garlic. Dice the potato. Wash and slice kale, chard and cabbage in 1/2-inch pieces..
  3. When the beans are cooked, remove 1/4 of the beans and set aside. Purée remaining beans in cooking water with an immersion blender. Set aside.. Ribollita
  4. In a large pot, heat the oil over medium heat and sauté onion for 2 minutes, add celery and carrot, sauté for 2 minutes, add garlic, and sauté for 3 more minutes. Stir often..
  5. Add thyme, dash of salt, and tomato paste. Stir and cook for 1 minute..
  6. Add potato, kale, chard, cabbage, purée beans with its cooking water, and 5 additional cups of water. Bring to a boil, reduce heat to minimum, cover and simmer for 1 hour. Stir occasionally.. Ribollita
  7. Cut bread in large cubes. Add cooked beans and bread. Mix and cook for 10 minutes. Turn off the heat. Let it rest covered at room temperature overnight..
  8. Reheat over low heat. Serve, sprinkling ground black pepper and drizzling very good extra-virgin olive oil. Enjoy!.

By Debra McCollins

This is my way of life. Cooking Forever!!!

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