Ribollita

Recipe Ingredients

2 tablespoons	30ml	Extra virgin olive oil
2		Carrots - chopped
2		Celery ribs - chopped
1		Yellow onion - chopped (large)
1		Prosciutto - 1/4 inch thick, chop
3/4 lb	340g / 11oz	New potatoes - diced
2 cups	320g / 11oz	Cannellini beans - master recipe
5 1/2 cups	1303ml	Chicken broth - unsalted, homemade or canned
2		Zucchini - diced
1/2 lb	227g / 8oz	Green beans - trimmed and snapped
3/4 lb	340g / 11oz	Swiss chard - stems and leaves
		Chop
6		Sourdough bread slices
		Salt and pepper - to taste
		Rosemary oil - optional
1/4 cup	59ml	Extra virgin olive oil
1		Rosemary sprig - chopped

Recipe Instructions

THIS IS A LEFT-OVER RECIPE FOR USE WITH THE AROMATIC CANNELLINI BEANS MASTER RECIPE.

Warm the olive oil in a heavy soup pot over medium-high heat. Add the carrots, celery, onion and prosciutto. Saute until the vegetables are very soft, 8-10 minutes.

Add the new potatoes, beans and broth; bring to a boil. reduce heat and simmer for 20 minutes. Add the zucchini, green beans and Swiss chard; simmer for 10 minutes longer.

Meanwhile, toast the bread slices on both sides in a broiler. Divide the slices among large soup bowls.

Rosemary Oil: Combine the olive oil and rosemary in small pan. Heat until the rosemary is fragrant and the oil sizzles, about 2 minutes.

When soup is done, season well with salt and pepper.

Ladle soup over the toast and drizzle each serving with the (optional) rosemary infused oil.

Source:
SF Chronicle; Dec. 17, 1997

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