Twice Boiled Soup with Black Cabbage and White Beans (Ribollita)

By jjadin

Haven't made yet.

Ingredients

• BEANS
• 1 cup dried cannellini beans
• 5 cups water
• 1 clove garlic
• 1 sage sprig
• SOUP
• 8 tbsp EVOO
• 1 large yellow onion, chopped
• 1 clove garlic, finely chopped
• 2 leeks, white part and 1 inch of the green, chopped
• 2 carrots, peeled and thickly sliced
• 2 zucchini, trimmed and thickly sliced
• 2 tomatoes, peeled, seeded, and chopped
• 1 celery stalk, thickly sliced
• 1 potato, peeled and cut into chunks
• salt
• 4 cups hot water
• 1/2 head savoy cabbage, core removed and leaves coarsely sliced
• 1 bunch Swiss chard, leaves coarsely chopped
• 1 bunch cabbage or kale, leaves coarsely chopped
• 1 fresh rosemary sprig
• 1 fresh thyme sprig
• 6 slices day old country bread, toasted
• ground pepper

Details

Servings 6

Preparation

Step 1

Soak beans overnight.

Drain the beans the next day and place in a large saucepan along with water, garlic, and sage sprig. Bring to a boil over high heat, reduce the heat to low, cover partially, and simmer gently until tender, 1 1/2 to 2 hours.

Meanwhile, begin making the soup. Ina a pot over medium hear, warm 3 tbsp EVOO, add the onion and saute until fragrant, about 3 minutes. Ass the garlic and suate until it begins to color, about 2 minutes. Add the leeks, carrots, zucchini, tomatoes, celery, and potato, season with salt and saute, stirring frequently, until the vegetables are soft, about 10 minutes.

Pour in the hot water and add the savoy cabbage, chard, kale, rosemary and thyme. Cover and simmer over medium heat, stirring occasionally, until the soup is thick, about 1 hour.

Using a slotted spoon, transfer half of the beans to a food mill and puree into the soup. Scoop out the remaining beans with a slotted spoon and add to the pot along with 2 cups of the cooking liquid and the toasted bread. Season with salt and pepper and gently stir in the contents of the pot.

Place over medium heat, cover, and simmer for 10 minutes to blend flavors. Remove from heat, uncover, and let cook then re-cover and refrigerate overnight

The following day, preheat the oven to 375F. Transfer the soup to a baking dish.

Bake the soup, stirring occasionally for the first 20 minutes only allowing a think crust to form, until heated through, about 30 minutes.

Bring to table, drizzle with remaining 5 tbsp olive oil and season with pepper and serve.