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- "Twice-Boiled" Vegetable Soup with White Beans
- (Ribollita)
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- Ingredients:
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2/3 cup dried Great Northern beans
10 tablespoons extra virgin olive oil
2 tablespoons chopped red onion
2 tablespoons chopped fresh parsley
1 tablespoon tomato paste
1 large russet potato, peeled, sliced
2 large carrots, peeled, sliced
2 zucchini, sliced
1 red onion, sliced
1 bunch kale or Swiss chard, stems and ribs removed, leaves sliced
4 ounces savoy cabbage, thinly sliced
4 ounces green beans, chopped
1 celery stalk, thinly sliced
One 4-ounce slice pancetta
10 cups (or more) chicken broth
Directions:
Place Great Northern beans in large saucepan.
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- Add enough cold water to cover beans by 3 inches; let soak overnight.
Drain. Return to saucepan.
Add enough fresh cold water to cover beans by 3 inches.
Simmer until beans are tender, about 1 hour.
Drain. Puree 1 cup beans in processor.
Set aside pureed beans and whole beans.
Heat 4 tablespoons olive oil in heavy large pot over medium heat.
Add chopped onion and parsley; saute 3 minutes.
Stir in tomato paste.
Add remaining vegetables and pancetta; saute 3 minutes.
Add 10 cups chicken broth, pureed beans and whole beans.
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- Cover; simmer until vegetables are tender, stirring occasionally, about 1 and 1/2 hours.
Season with salt and pepper.
Cool slightly. Chill uncovered until cold.
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- Cover; chill overnight.
Bring soup to simmer.
Remove pancetta. Ladle soup into bowls.
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- Drizzle remaining olive oil over soup and serve. Makes 10 servings.
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- That's it!
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