"Twice-Boiled" Vegetable Soup With White Beans - (Ribollita) Recipe - Cooking Index
"Twice-Boiled" Vegetable Soup With White Beans - (Ribollita) Recipe - Cooking Index
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| 2/3 cup | Dried Great Northern beans | |
| 10 tablespoons | Extra-virgin olive oil | |
| 2 tablespoons | Chopped red onion | |
| 2 tablespoons | Chopped fresh parsley | |
| 1 tablespoon | Tomato paste | |
| 1 tablespoon | Russet potato - peeled, sliced (large) | |
| 2 tablespoons | Carrots - peeled, sliced (large) | |
| 2 | Zucchini - sliced | |
| 1 | Red onion - sliced | |
| 1 | Kale or Swiss chard | |
| 4 oz | Savoy cabbage - thinly sliced | |
| 4 oz | Green beans - chopped | |
| 1 | Celery stalk - thinly sliced | |
| 1 | Pancetta or bacon - (4 oz) | |
| 10 cups | Canned low-salt chicken broth - or more |
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/"
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