Ribollita

Submitted by: Elizabeth Sayner
Twice boiled vegetable soup

Dietary guidance: v v 

Ingredients

For the bean puree:
2 cups dried cannellini beans
2 cloves garlic, peeled and crushed
3 sprigs sage
2 tbsp extra virgin olive oil
salt and pepper to taste

For the soup:
3 cups cooked beans above plus 1 1/2-2 cups cooking liquid
2 tbsp extra virgin olive oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
2 stalks celery, finely sliced
2 medium carrots, finely sliced
1 leek, finely sliced
4 ripe tomatoes, peeled
3 medium potatoes, cut in small chunks
salt and pepper to taste
4-5 cups of greens, such as:
1 bunch green chard, finely sliced
1 bunch kale or cavolo nero, stalks removed, finely sliced
1/2 small green cabbage, quartered and finely sliced
1 tsp fresh thyme
8 slices stale country bread

Method

1-2 Days before (depending on age of beans):
- soak beans in sealed container in water to cover beans about 1 1/2 inches
- check beans next day, add a bit more water if fully absorbed

Day of:
1. Beans: transfer beans and soaking lid to pot, add garlic, sage, oil, pepper, cover and boil for 60 seconds, then lower heat to simmer for 1 hour or until gently done. Add salt and pepper to taste.
2. Soup
- Drain beans and reserve cooking liquid, set aside 1 cup beans and puree remainder with cooking liquid
- Add onion, garlic, celery, carrots, leek to soup kettle with oil, cook until veggies soft
- Add tomatoes, stir in potatoes and 1 1/2 cups boiling water, salt and pepper to taste, and cook until potatoes just soft
- Add greens, bean puree, reserved cup of whole beans, thyme
- Cook at bare simmer for 30 minutes to 1 hour until veggies soft, add boiling water if necessary to prevent soup from sticking
- Serve over toasted slices of garlic rubbed bread and drizzle with olive oil

2 days later - RIBOLLITA
Heat left over soup and grill some bread slices.
Place slices at bottom of pot or tureen, ladle soup over; keep on layering until run out of bread and soup. Let rest so bread can absorb soup. Should be thick, almost like a polenta, able to serve on a plate in a thin layer, with a drizzle of olive oil. YUM!!

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