Ribollita 2

By LeeBoruchow

Another variation on the king of all minestrones - this one is actually my favorite one.

Ingredients

• 3/4 cup dried cannellini beans, soaked overnight in water and drained
• 1/4 cup extra virgin olive oil
• 2 spanish onions, 1/2" dice
• 2 leeks, white and light green parts sliced thin
• 2 carrots, 1/4" dice
• 2 ribs celery, 1/4" thick slices
• 2 waxy yellow potatoes, 1/2" dice
• 2 cloves garlic, 1 sliced thin, 1 whole
• 2 sprigs thyme
• 1 sprig rosemary
• 1 bay leaf
• 1 lb cavolo nero
• 8 oz white cabbage
• salt and pepper, to taste
• 2 tbsp tomato paste
• crusty italian bread, sliced 1/2" thick
• freshly grated parmigiano reggiano

Details

Servings 4

Preparation

Step 1

Place beans in a pot, add water to cover by 2 inches and bring to a boil. Lower and simmer for 45 minutes until beans are tender.

In a large pot, heat oil over medium-high heat and add onions, leeks, carrots, celery, potato, sliced garlic, and herbs and cook until starting to soften, about 5 minutes. Add cabbages and cook another 10 minutes. Season with salt and add tomato paste. Stir, reduce heat to low and cook for 10 minutes more.

Drain beans and add to pot with vegetables. Add enough water to cover by 2 inches. Bring to a boil, cover, and reduce to simmer for 45 minutes.

Before serving soup, grill bread and rub with the garlic clove. Serve soup hot with a drizzle of great quality oil and a dusting of cheese, with bruschetta on the side.