Ribolitta

Recipe Ingredients

2 tablespoons	30ml	Extra-virgin olive oil - plus
		Some for drizzling at the table
4		Garlic cloves - chopped (large)
1		Onion - chopped (medium)
2		Carrots - peeled, diced
2		Celery ribs - chopped
1		Fresh laurel leaf or 1 dried bay leaf
		= (fresh bay is available in herb section
		Of larger markets)
		Coarse salt - to taste
		Freshly-ground black pepper - to taste
2		Small white beans - such as Goya brand
		= (cannellini beans may be substituted)
6 cups	1422ml	Chicken stock or broth
2 cups	474ml	Tomato sauce
3 cups	711ml	Stale chewy Italian bread - crust removed,
		And bread torn into pieces - abt 1/2 loaf
1		White onion - thinly sliced or (small)
		Finely chopped for garnish
1 cup	198g / 7oz	Grated Parmigiano-Reggiano - for garnish

Recipe Instructions

Heat a deep, heavy bottomed pot over moderate heat. Add oil, garlic, onions, carrots, celery and bay to the pot. Season vegetables with salt and pepper and saute until they begin to soften 5 to 7 minutes. Add beans, stock and tomato sauce. Bring soup to a boil over medium-high heat. Remove lid and stir in torn stale bread. Stir soup and incorporate bread as it breaks down.

When soup is becomes thick and bread is distributed evenly, adjust seasoning and serve the soup in shallow bowls. Some ribolittas are so thick, the spoon can stand upright. This is a subjective technique. Make yours as thick or thin, as you like with the addition of either more bread or additional stock or water.

Top shallow bowlfuls of soup with thinly sliced or finely chopped raw onion, a drizzle of extra- virgin olive oil and a generous sprinkling of grated Parmigiano-Reggiano.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1C32) - from the TV FOOD NETWORK

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