Appetizers & Soups

REVIEWS Review(s)

Ribollita

Difficulty:Easy
Serves:4
Cook Time:3 Minutes

Ingredients

  • ■   olive oil
  • ■   salt
  • ■   4 oz pepper

Description

1/4 cup olive oil,plus extra for drizzling 1 carrot, chopped 1 onion, chopped 1 celery stalk, chopped 3 cups chopped tomatoes 1 fresh thyme sprig 2 potatoes,diced 7 1/2 cups cavalo nero (Tuscan cabbage), shredded * may substitute kale 1 cup fresh white beans or 1/2 cup dried white beans (soaked in cold water overnight and drained) 4 country style bread slices,preferably stale salt and pepper Heat oil in a pan. Add carrot, onion and celery and cook over low heat until softened (approx 5 minutes). Add tomatoes, thyme and potatoes. Cook for a few minutes then add cabbage and beans. Pour in 8 3/4 cups of water and . Bring to a boil, then lower heat, cover and simmer for about 2 hours. Preheat the oven to 35o degrees fahrenheit. Place the bread in a large casserole and ladle soup over. Cook in oven for 10 minutes. Sprinkle with pepper and drizzle with oil. Adapted from "The Silver Spoon" cookbook. Photo from italianfoodforever.com

  • 1. Heat oil in a pan.
  • 2. Add carrot, onion and celery and cook over low heat until softened (approx 5 minutes).
  • 3. Add tomatoes, thyme and potatoes.
  • 4. Cook for a few minutes then add cabbage and beans.
  • 5. Pour in 8 3/4 cups of water and .
  • 6. Bring to a boil, then lower heat, cover and simmer for about 2 hours.
  • 7. Preheat the oven to 35o degrees fahrenheit.
  • 8. Place the bread in a large casserole and ladle soup over.
  • 9. Cook in oven for 10 minutes.
  • 10. Sprinkle with pepper and drizzle with oil.
  • 11. Adapted from "The Silver Spoon" cookbook.
  • 12. Photo from italianfoodforever.com

Rate this Recipe

1 star
2 stars
3 stars
4 stars
5 stars
© 2015 Olivenation LLC. All Rights Reserved.

Please wait...