Ribollita

Name: Ribollita
Ingredients: 1/4 cup extra virgin olive oil plus 1/2 cup; 1 medium red onion, chopped into 1/2 inch dice; 2 cloves garlic, peeled and thinly sliced; 1 medium carrot, scraped and chopped into 1/4 inch thick half moons; 2 ribs celery, chopped into 1/4 inch pieces; 2 waxy potatoes, peeled and cut into 1/2 inch cubes; 3 cups white cannellini or brown borlotti beans, soaked and fully cooked; 4 cups reserved bean liquid; 1 cup basic tomato sauce; 1 bunch Swiss chard, chopped into 1/2 inch ribbons; 1 bunch kale, chopped into 1/2 inch ribbons; 1 bunch black cabbage (cavolo nero), chopped into 1/2 inch ribbons; Garnish: 4 slices country bread, toasted; 1/2 cup grated parmigiano

14 ingredients

7 steps

Ingredients

1/4 cup extra virgin olive oil plus 1/2 cup
1 medium red onion, chopped into 1/2 inch dice
2 cloves garlic, peeled and thinly sliced
1 medium carrot, scraped and chopped into 1/4 inch thick half moons
2 ribs celery, chopped into 1/4 inch pieces
2 waxy potatoes, peeled and cut into 1/2 inch cubes
3 cups white cannellini or brown borlotti beans, soaked and fully cooked
4 cups reserved bean liquid
1 cup basic tomato sauce
1 bunch Swiss chard, chopped into 1/2 inch ribbons
1 bunch kale, chopped into 1/2 inch ribbons
1 bunch black cabbage (cavolo nero), chopped into 1/2 inch ribbons
Garnish: 4 slices country bread, toasted
1/2 cup grated parmigiano

Directions

1

In a large 8 quart pot, heat oil, onion and garlic together and cook until soft.
2

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.
3

Lower heat, add chard, kale, black cabbage and simmer 1 1/2 hours until everything is soft.
4

Add remaining beans and adjust seasoning.
5

Allow to cool and rest overnight.
6

The following day, bring to a boil and serve in shallow bowls over toasted bread.
7

Sprinkle with parmigiano tableside.