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Category: Fruits, grains/veggies/Beans
Rating: (?) Not Yet Rated
Contributing Chef: james
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Translate:
French/Traduisez -
German/Übersetzen Sie -
Italian/Traduca
Portuguese/Traduza -
Spanish/Traduzca |
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Title: "Twice-Boiled" Vegetable Soup With White Beans - (Ribollita)
Ingredients:
10 Servings
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2/3 cup Great Northern beans, Dried
10 Tbl extra-virgin olive oil
2 Tbl red onion, Chopped
2 Tbl fresh parsley, Chopped
1 Tbl tomato paste
1 large russet potato, peeled, sliced
2 large carrots, peeled, sliced
2 zucchini, sliced
1 red onion, sliced
1 bunch kale (or Swiss chard)
4 Oz savoy cabbage, thinly sliced
4 Oz green beans, chopped
1 celery stalk, thinly sliced
1 Slice pancetta (or bacon - (4 oz))
10 cups canned low-salt chicken broth, or more
Method of Preparation:
Place Great Northern beans in large saucepan. Add enough cold water to cover beans by 3 inches; let soak overnight. Drain. Return to saucepan. Add enough fresh cold water to cover beans by 3 inches. Simmer until beans are tender, about 1 hour. Drain. Puree 1 cup beans in processor. Set aside pureed beans and whole beans. Remove stems and ribs from Swiss chard; slice leaves. Heat 4 tablespoons oil in heavy large pot over medium heat. Add chopped onion and parsley; saut 3 minutes. Stir in tomato paste. Add remaining vegetables and pancetta; saut 3 minutes. Add 10 cups chicken broth, pureed beans and whole beans. Cover; simmer until vegetables are tender, stirring occasionally, about 1 1/2 hours. Season with salt and pepper. Cool slightly. Chill uncovered until cold. Cover; chill overnight. Bring soup to simmer. Remove pancetta. Ladle soup into bowls. Drizzle remaining oil over soup and serve. This recipe yields 10 servings. Comments: In leaner times, this hearty soup provided a delicious way for Tuscans to use their leftovers: Ribollita means "reboiled," and the soup was always eaten two days in a row. Plus, it was poured into the bowl over a slice of stale bread, which we recommend that you do, too. Begin making it two days ahead, and dont leave out the final drizzle of olive oil. Source: "Lynn Thomas of the Food Forum BB at " S(Formatted for MC5): "06-26-2000 by Joe Comiskey - " |
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