LEFTOVERS DELUXE THE TUSCAN WAY RIBOLLITA
Provided by Marian Burros
Categories dinner, soups and stews, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Drain beans after soaking and cover generously with fresh water, adding the sage and the 2 whole cloves of garlic. Bring beans to boil and cook 45 minutes to one hour, until they are quite tender. Reserve liquid.
- Meanwhile, saute the pancetta, the two minced garlic cloves and the onion in 1 teaspoon of the olive oil.
- When beans are cooked, puree half of them in a food processor, using a little of the cooking liquid, if necessary.
- Combine the pureed and the whole beans with the pancetta mixture and with tomatoes, carrots, celery, thyme, chard, potatoes and cabbag and 4 to 5 cups of the bean broth. Cook for 30 to 60 minutes, adding water if soup becomes more like porridge. Season with salt and pepper.
- Place a layer of bread in a casserole and top with some soup. Repeat until all the bread is used, ending with soup on top. The dish can be served this way, as a bean and bread soup. To make ribollita, refrigerate overnight.
- The next day, mash the soup and the bread into a thick porridge. Boil to reheat. As an alternative, you may saute the ribollita in a skillet in 4 tablespoons of olive oil until it forms a light crust. In either case, each serving should be topped with the remaining olive oil.
Nutrition Facts : @context http, Calories 657, UnsaturatedFat 5 grams, Carbohydrate 115 grams, Fat 9 grams, Fiber 28 grams, Protein 36 grams, SaturatedFat 3 grams, Sodium 629 milligrams, Sugar 15 grams, TransFat 0 grams
TUSCAN-STYLE RIBOLLITA
Save up stale bread and transform it into this thick, chunky, delicious stew, which is low in fat and calories, and showcases tomatoes, beans and cavolo nero.
Provided by Esther Clark
Categories Dinner, Supper
Time 40m
Number Of Ingredients 15
Steps:
- Heat the oil in a large saucepan or flameproof casserole over a medium heat and fry the onion, celery and carrot with a pinch of salt for 15 mins until soft. Add the garlic and chilli flakes, and cook for 1 min.
- Stir in the rosemary sprig, tomatoes, stock, beans and parmesan rind, if using, and bring to a simmer. Add the cavolo and cook, covered, for 10 mins. Stir through the bread and cook for several minutes more to warm through, then add the vinegar and season. Spoon into bowls, drizzle with a little more oil and sprinkle with the basil, if using, and the grated cheese.
Nutrition Facts : Calories 196 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 10 grams protein, Sodium 0.8 milligram of sodium
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