 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Ribollita starts out simply as homemade minestrone: chicken stock, onion, garlic, carrots, thinly sliced kale, celery, bay leaf, a sprig of rosemary, white beans and ham. A day or so later, the soup gets a reheating. Chunks of crusty Italian bread - sometimes rubbed with garlic, dotted with olive oil or both - are layered on the bottom of each bowl or mashed into the soup. Ingredients:
1/2 pound dried white beans, such as great northern or cannellini |
1 kosher salt |
1/4 cup olive oil, plus extra for serving |
1/4 pound diced pancetta or smoked bacon |
2 cups chopped yellow onions (2 onions) |
1 cup chopped carrots (3 carrots) |
1 cup chopped celery (3 stalks) |
3 tablespoons minced garlic (6 cloves) |
1 teaspoon freshly ground black pepper |
1/4 teaspoon crushed red pepper flakes |
28 ounce plum tomatoes, chopped |
4 cups chopped or shredded savoy cabbage,coarsely optional |
4 cups chopped kale,coarsely |
1/2 cup chopped fresh basil leaves |
6 cups chicken stock, preferably homemade |
4 cups bread , crusts removed, sourdough, cubes |
1/2 cup grated parmesan cheese, for serving, freshly |
Directions:
1. In a large bowl, cover the beans with cold water by 1-inch and cover with plastic wrap. Allow to soak overnight in the refrigerator.
2. Drain the beans and place them in a large pot with 8 cups of water, and bring to a boil. Lower the heat and simmer uncovered for 45 minutes. Add 1 teaspoon of salt and continue to simmer for about 15 minutes, until the beans are tender. Set the beans aside to cool in their liquid.
3. Meanwhile, heat the oil in a large stockpot. Add the pancetta and onions and cook over medium-low heat for 7 to 10 minutes, until the onions are translucent. Add the carrots, celery, garlic, 1 tablespoon of salt, the pepper, and red pepper flakes. Cook over medium-low heat for 7 to 10 minutes, until the vegetables are tender. Add the tomatoes with their puree, the cabbage, if using, the kale, and basil and cook over medium-low heat, stirring occasionally, for another 7 to 10 minutes.
4. Drain the beans, reserving their cooking liquid. In the bowl of a food processor
|
|