Ribollita Tuscan Bean SoupFrom pollymotzko 8 years ago
- 8 ounces (225 grams) dried white cannellini beans or 1-½ cups canned cannelloni shopping list
- ¾ cup olive oil shopping list
- 2 medium-size yellow onions, finely chopped shopping list
- 3 ribs celery, diced shopping list
- 4 carrots, peeled and chopped shopping list
- 1 teaspoon tomato paste shopping list
- 2 teaspoons warm water shopping list
- 3 ripe medium-sized tomatoes, chopped shopping list
- 3 bunches swiss chard (about 3 pounds or 1-½ kilograms), stems trimmed, leaved chopped shopping list
- 1 bunch kale, stems trimmed, leaves removed shopping list
- ½ savoy cabbage, finely shredded shopping list
- 4 medium-size potatoes, peeled and chopped shopping list
- 1 fresh small chile, seeded and chopped shopping list
- 2 cloves garlic, minced shopping list
- 2 teaspoons chopped fresh thyme or 1 teaspoon dried shopping list
- salt shopping list
- Freshly ground pepper shopping list
- 5 to 6 cups cold water shopping list
- 12 to 16 slices stale Pane Toscano Scuro (Dark Tuscan bread shopping list
- or Pane Toscano shopping list
- Best-quality Tuscan olive oil for garnish shopping list
How to make it
- Makes 6 servings.
- If you are using dried beans, soak the beans overnight in water to cover, then drain. Heat the beans and fresh water to cover over high heat to a boil. Reduce heat to medium-low and simmer uncovered until tender, about 1-½ hours. Drain the beans but reserve the cooking liquid. Puree three quarters of the cooked beans with a little bit of the cooking liquid or three quarters of the canned beans in a little of their liquid in a food processor fitted with the steel blade or in a blender. Reserve the remaining whole beans.
- Heat ½ cup oil in a heavy large pan or Dutch oven over medium high heat. Add the onions, celery, and carrots and saute until the onions are soft, about 5 minutes. Thin the tomato paste with the 2 teaspoons water and add the thinned paste and the fresh tomatoes to the vegetables. Cook, stirring occasionally, 5 to 10 minutes. Stir in the chard, kale, cabbage, potatoes, pureed and whole beans, the chile, garlic, thyme, and salt and pepper to taste. Add the remaining bean cooking or canned liquid and enough of the cold water to cover the vegetables. Heat to a boil. Reduce the heat to low and simmer covered about 2 hours.
- Just before serving, grill or toast 2 slices of bread for every serving. You can saute the bread in the remaining ¼ cup oil, or brush one side of each slice with the oil and bake on a baking sheet at 400 degrees F. until golden, or brush the bread with oil and grill under a broiler or over an open fire. Place the bread in the bottom of wide soup bowls and ladle the soup over the bread. Drizzle a fine thread or two of good Tuscan olive oil over each serving. Most Tuscans so not serve Parmesan cheese with this bean soup.
People Who Like This Dish 11
The Cookpollymotzko Garden Grove, CA
The Rating10 people
I agree, this sounds amazing and very comforting. You have my 5.chefmeow in Garland loved it
what a great comfort food for a cold day...^5peetabear in mid-hudson valley loved it
I love greens paired up with cannellini here! Very, very nice! Will definitely try this!juels in Clayton loved it