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Ribolitta (Reboiled Soup) Recipe | |
Italian Soup | |
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Ingredients:
1 1/4 cups dried cannellini beans (or substitute 2 (16 ouce) cans cannellini beans)2 tablespoons olive oil about 1 cup chopped Italian parsley 2 cloves garlic, minced 3 stalks celery, chopped 2 - 3 medium carrots, peeled and chopped 2 medium red onions, chopped 1 (14 1/2 ounce) can diced tomatoes. drained 3 - 4 cups Savoy cabbage or Swiss Chard (ribs removed), chopped 6 - 8 cups of water or chicken broth 1 tablespoon fresh thyme, finely chopped Salt and pepper, to taste 10 stale slices stale rustic bread, such as ciabatta, about 1 1/2 inches thick
Directions:
If using dried beans, place in a large pot, cover with water and let stand at least 8 hours or overnight. Drain. Cover beans with cold water (or unsalted chicken broth) and bring to a boil. Reduce heat and simmer. covered for 40 minutes or until beans are thoroughly cooked. Drain beans, reserving the cooking water. Divide the beans in half. Leave half the beans whole and process remaining beans in food processor until pureed. Set aside. (If using canned beans, drain both cans; puree one can and leave other can whole.) Heat oil in a large soup pot on medium heat. Add parsley, garlic, celery, carrots, and onions. Cook 30 minutes over low heat, stirring occasionally. Add tomatoes and cook 15 minutes more, stirring occasionally. Add whole beans and cabbage (or Swiss chard). Add enough of reserved cooking water from beans, or chicken stock, or plain water, to cover ingredients and bring to a boil. Lower heat and simmer for 30 minutes. Add bean puree; stir to combine. Add enough boiling water or chicken broth to make the soup liquid. You need enough liquid so when the bread absorbs the liquid, the soup is very thick. Add chopped thyme. Simmer a few minutes. Stir in bread and season to taste with salt and pepper. Simmer 4 minutes or longer if you wish the bread to further dissolve into the soup. If you wish, garnish each bowl with a few drops of extra virgin olive oil 10 servings.
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