Cooking Index - Cooking Recipes & Ideas"Twice-Boiled" Vegetable Soup With White Beans - (Ribollita) Recipe - Cooking Index

"Twice-Boiled" Vegetable Soup With White Beans - (Ribollita)

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 don't leave out the final drizzle of olive oil.

Type: Vegetables
Courses: Soup
Serves: 10 people

Recipe Ingredients

2/3 cup 106g / 3.7ozDried Great Northern beans
10 tablespoons 150mlExtra-virgin olive oil
2 tablespoons 30mlChopped red onion
2 tablespoons 30mlChopped fresh parsley
1 tablespoon 15mlTomato paste
1 tablespoon 15mlRusset potato - peeled, sliced (large)
2 tablespoons 30mlCarrots - peeled, sliced (large)
2   Zucchini - sliced
1   Red onion - sliced
1   Kale or Swiss chard
4 oz 113gSavoy cabbage - thinly sliced
4 oz 113gGreen beans - chopped
1   Celery stalk - thinly sliced
1   Pancetta or bacon - (4 oz)
10 cups 2370mlCanned low-salt chicken broth - or more

Recipe Instructions

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; saute 3 minutes. Stir in tomato paste. Add remaining vegetables and pancetta; saute 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.

Source:
"Lynn Thomas of the Food Forum BB at http://food.bb.prodigy.net/"

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.