Ribollita

Ribollita
Ribollita

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 3/4

    cup extra-virgin olive oil divided

  • 1

    medium red onion chopped 1/2" dice

  • 2

    garlic cloves peeled, sliced thin

  • 1

    medium carrot scraped, and chopped into 1/4" half-moons

  • 2

    celery ribs chopped 1/4" pieces

  • 2

    waxy potatoes peeled, and cut into 1/2" cubes

  • 3

    cups white cannellini or brown borlotti beans soaked, and cooked perfectly

  • 4

    cups reserved bean liquid

  • 1

    cup Basic Tomato Sauce (see recipe)

  • 1

    bunch Swiss chard chopped 1/2" ribbons

  • 1

    bunch kale chopped 1/2" ribbons

  • 1

    bunch black cabbage (cavolo nero) chopped 1/2" ribbons

  • GARNISH:

  • 4

    slices country bread toasted

  • 1/2

    cup grated parmigiano

Directions

In a large 8-quart pot, heat oil, onion and garlic together and cook until soft. Add carrots, celery, potatoes, 2 cups of beans, 4 cups of bean cooking liquid (or water) and Basic Tomato Sauce and bring to a boil. Lower heat, add chard, kale, black cabbage and simmer 1 1/2 hours until everything is soft. Add remaining beans and adjust seasoning. Allow to cool and rest overnight. The following day, bring to a boil and serve in shallow bowls over toasted bread. Sprinkle with parmigiano tableside. This recipe yields 4 servings.

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