Ribollita in Italian means re-boiled

Name: Ribollita in Italian means re-boiled
Ingredients: 1/2 lb. dried cannellini beans (1 1/3 cups); 1/3 cup extra-virgin olive oil; 1/2 onion; 1 carrot; 1 celery stalk; 1 garlic clove; 2-3 thyme sprigs (leaves only); 1 tsp. Salt; 1 potato, medium sized; 1/2 lb. lacinato kale (roughly a bunch); 1/2 head Savoy cabbage (about 3/4 lb.); 1/3 lb. Swiss chard; 1 Tbsp. tomato paste or 1/3 cup of canned diced tomatoes; or 1 fresh tomato; 1/2 lb. whole wheat, rustic, stale bread (brown paesano or; pain de champagne or country brown, but a rustic white; such as sourdough would also work); To taste, freshly ground black pepper

Ribollita in Italian means re-boiled was pinched from <a href="http://www.cookwithgrazia.com/csa-box-content/ribollita-soup-authentic-recipe/" target="_blank">www.cookwithgrazia.com.</a>

INGREDIENTS

•

1/2 lb. dried cannellini beans (1 1/3 cups)

•

1/3 cup extra-virgin olive oil

•

1/2 onion

•

1 carrot

•

1 celery stalk

•

1 garlic clove

•

2-3 thyme sprigs (leaves only)

•

1 tsp. Salt

•

1 potato, medium sized

•

1/2 lb. lacinato kale (roughly a bunch)

•

1/2 head Savoy cabbage (about 3/4 lb.)

•

1/3 lb. Swiss chard

•

1 Tbsp. tomato paste or 1/3 cup of canned diced tomatoes

•

or 1 fresh tomato

•

1/2 lb. whole wheat, rustic, stale bread (brown paesano or

•

pain de champagne or country brown, but a rustic white

•

such as sourdough would also work)

•

To taste, freshly ground black pepper

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes