Winter Ribollita Recipes

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WINTER RIBOLLITA



Winter Ribollita image

A "leftovers" meal. This recipe is from the book "Under the Tuscan Sun." The vegetables listed below are just suggestions.

Provided by cookiecutter _

Categories     European

Time 5h30m

Yield 15 serving(s)

Number Of Ingredients 10

1 lb white beans
spices
2 onions, diced
6 carrots, diced
4 celery ribs, diced
cabbage or chard leaves, diced
4 -5 garlic cloves, coarsley chopped
5 large tomatoes, diced
fresh parsley, minced
old bread

Steps:

  • Rinse the white beans and place in a stock pot.
  • Cover with water, bring to a boil, then remove from heat and let them sit for a couple hours.
  • If water had boiled down add more so beans are covered again, add seasonings and simmer until barely done.
  • Saute onions and carrots in olive oil for several minutes and add celery, chard, and garlic. Add more oil if needed and cook 10 minutes.
  • Add tomatoes, beans, and a heel of parmigiano, if available.
  • Add enough stock to cover, bring to a boil and simmer 1 hour. Remove from heat.
  • Add bread and let rest for several hours.
  • Reheat and add parsley. Pour into bowls and top with grated parmigiano if desired.

Nutrition Facts : Calories 65.2, Fat 0.3, SaturatedFat 0.1, Sodium 30.5, Carbohydrate 13.4, Fiber 3.3, Sugar 3.5, Protein 3.2

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