Ribollita

Name: Ribollita
Ingredients: 2 1/2 cups dried white beans; 9 cups cold water; 6 whole garlic cloves plus 2 cloves minced; 14 fresh sage leaves; 1 tablespoon salt; 8 tablespoons olive oil; 2 carrots, minced; 2 onions, minced; 1 celery rib, minced; 10 ounces kale, no ribs, finely chopped; 2 zucchini, finely diced; 2 leeks, thinly sliced (optional); 2 potatoes, finely diced; 1 cup basil leaves (or add pesto later); 2 ounces tomato paste, dissolved in bean water; 1 teaspoon salt; Freshly ground black pepper; 1 chicken bouillon cube or 1 cup chicken broth

18 ingredients

1 steps

Ingredients

2 1/2 cups dried white beans
9 cups cold water
6 whole garlic cloves plus 2 cloves minced
14 fresh sage leaves
1 tablespoon salt
8 tablespoons olive oil
2 carrots, minced
2 onions, minced
1 celery rib, minced
10 ounces kale, no ribs, finely chopped
2 zucchini, finely diced
2 leeks, thinly sliced (optional)
2 potatoes, finely diced
1 cup basil leaves (or add pesto later)
2 ounces tomato paste, dissolved in bean water
1 teaspoon salt
Freshly ground black pepper
1 chicken bouillon cube or 1 cup chicken broth

Directions

1

{"0":"Soak the beans overnight and drain.","2":"Cook the beans in 9 cups cold water with the whole cloves of garlic and the sage leaves. When the beans come to the boil, add 2 tablespoons olive oil, and turn heat down very low. Cover and don't look for 1 1\/2 hours.","4":"Add salt and turn off burner at the same time. Let the beans sit, or, better yet, continue the next day.","6":"Saute onion, minced garlic, carrots, and celery over low heat for 20 minutes.","8":"Take out 1 cup beans and 2 1\/4 cups cooking water. Puree the rest of the beans with a puree stick. Return whole beans to pot along with sauteed veg, kale, zucchini, leeks, potatoes, and basil leaves. Stir in tomato paste and add 1 teaspoon salt, pepper, some reserved bean liquid, and bouillon cube. Cover and cook slowly for at least 2 hours. At this point we transferred into a slow cooker.","10":"We served toast on the side instead of pouring soup over bread. We swirled a little pesto and freshly grated Parmesan into each serving bowl."}