Ribollita

Recipe Ingredients

3/4 cup	177ml	Extra-virgin olive oil - divided
1 cup	62g / 2.2oz	Red onion - chopped 1/2" dice (medium)
2		Garlic cloves - peeled, sliced thin
1		Carrot - scraped, and (medium)
		Chopped into 1/4" half-moons
2		Celery ribs - chopped 1/4" pieces
2		Waxy potatoes - peeled, and
		Cut into 1/2" cubes
3 cups	480g / 16oz	White cannellini or brown borlotti beans - soaked, and
		Cooked perfectly
4 cups	640g / 22oz	Reserved bean liquid
1 cup	237ml	Basic Tomato Sauce - (see recipe)
1		Swiss chard - chopped 1/2" ribbons
1		Kale - chopped 1/2" ribbons
1		Black cabbage (cavolo nero) - chopped 1/2" ribbons
		Garnish
4		Country bread - toasted
1/2 cup	118ml	Grated parmigiano

Recipe Instructions

In a large 8-quart pot, heat oil, onion and garlic together and cook until soft. Add carrots, celery, potatoes, 2 cups of beans, 4 cups of bean cooking liquid (or water) and Basic Tomato Sauce and bring to a boil.

Lower heat, add chard, kale, black cabbage and simmer 1 1/2 hours until everything is soft. Add remaining beans and adjust seasoning. Allow to cool and rest overnight.

The following day, bring to a boil and serve in shallow bowls over toasted bread. Sprinkle with parmigiano tableside.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-5726) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.