Ribollita (Italian Vegetable/Bean Soup) |
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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 10 |
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Found this recipe in a Swedish food magazine. According to them it is a soup originating from Tuscany in Italy. Agreed, it is a lot of chopping but the soup is worth it. It freezes well. Ingredients:
1 lb dried lima beans (butterbeans) |
1 lb onion, finely chopped |
1 lb carrot, finely chopped |
1 lb celery rib, finely chopped |
6 garlic cloves, finely chopped |
2 tablespoons olive oil |
1 lb tomato, peeled, deseeded and finely chopped |
1 jalapeno pepper, finely chopped |
1 lb spinach, shredded |
10 cups broth, from beans plus water |
1/2 tablespoon salt |
Directions:
1. Start the day before by soaking the beans in plenty of water.
2. Drain the beans, cook them in water until soft, about 1 1/2 hour.
3. In the meantime, chop all the vegetables and saute the onions, carrots, celery and garlic in the oil.
4. Gently fry for about 30 minutes.
5. Add broth from the beans + water to make a total of 10 cups.
6. Add tomatoes, jalapeno pepper and spinach.
7. Add salt and cook on low fire for about 20 minutes.
8. Put the beans in the soup and cook on low fire for 40 minutes.
9. I does not matter if the soup cooks longer, in fact you can start in the morning and have the soup on the stove the whole day.
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