Ribollita (Tuscan Minestrone) |
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Prep Time: 60 Minutes Cook Time: 1 Minutes |
Ready In: 61 Minutes Servings: 6 |
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In 'Sunday Soup' by Betty Rosbottom Ingredients:
8 ounces dried great northern beans (1 cup) or 8 ounces dried cannellini beans (1 cup) |
3 tablespoons olive oil, plus extra for garnish |
1 cup chopped onion |
1/2 cup chopped leek, white and light green parts only |
1/2 cup diced carrot (1/2-inch dice) |
1/2 cup diced celery (1/2-inch dice) |
1 tablespoon minced garlic |
1 teaspoon crushed dried rosemary |
1 (14 1/2 ounce) can diced tomatoes, with juices |
8 -10 ounces savoy cabbage, halved, cored, cut into 1/4-inch wide strips (to make 2 1/2 to 3 cups) |
1 1/2 tablespoons kosher salt, plus more if needed |
8 ounces russet potatoes or 8 ounces yukon gold potatoes, peeled and cut into 1/2-inch dice |
8 ounces zucchini, halved lengthwise and cut into 1/2-inch thick slices |
6 ounces swiss chard, stems removed and leaves cut into 1/2-inch thick strips (to make 2 cups) |
8 slices day-old italian bread, such as ciabatta (1/2-inch thick slices) |
1 -2 whole garlic clove, peeled and halved |
1 cup grated parmigiano-reggiano cheese, for garnish |
Directions:
1. Rinse and sort through the beans to remove any pebbles.
2. Put beans in a large bowl; cover with 3 cups boiling water; soak beans for 1 hour.
3. Drain beans in a colander and reserve.
4. Heat olive oil in a large heavy pot over med-high heat.
5. When hot, add the onion, leek, carrot, and celery; saute until just softened, 3-4 minutes.
6. Add in minced garlic and rosemary; saute 1 minute.
7. Add 8 cups water, the reserved beans, tomatoes, cabbage, and 1 1/2 tablespoon kosher salt.
8. Bring to a boil; decrease heat, and cook at a simmer, covered, for 1 hour.
9. Add in potatoes, zucchini, and chard; simmer covered, until the potatoes and zucchini are tender and the chard is wilted, for 20-25 minutes.
10. Taste soup and season with salt, as needed.
11. When ready to serve, lightly toast the bread slices, then rub each piece on both sides with a cut garlic clove.
12. Either place 1 bread slice in the bottom of 6 soup bowls and ladle soup over OR ladle soup into 6 bowls and top each with a bread slice.
13. Garnish each serving with Parmesan cheese and a drizzle of olive oil.
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