Ribollita
Photo: flickr user dido
Ingredients
1/4 cup olive oil, plus extra for drizzling
1 carrot, chopped
1 onion, chopped
1 celery stalk, chopped
3 fresh or canned tomatoes, peeled
1 fresh thyme sprig
2 potatoes, coarsely diced
7 1/2 cups cavolo nero
(Tuscan Cabbage), shredded
1 cup fresh white beans, soaked in cold water overnight, and drained
4 country-style bread slices
Salt and pepper
Preparation
1
2
Add the tomatoes, thyme and potatoes and cook for a few minutes, then add the cavolo nero and beans.
Tools
.
About
From "The Silver Spoon" cookbook. It says, "This soup is called Ribollita (reboiled) because it was originally made using the previous day's leftover vegetable soup heated in an earthenware pot with thinly sliced onion, black pepper and olive oil sprinkled on the surface. It was taken off the heat and served when the onion had turned golden brown."
Yield:
4
Added:
Wednesday, December 9, 2009 - 2:50am