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RIBOLLITA

FLORENTINE RIBOLLITA, A DOUBLE BOILED VEGETABLE SOUP
EVERY FLORENTINE TRATTORIA SERVES THIS DISH

INGREDIENTS

DIFFICULTY: lOW          PREP. TIME: 30 MIN          COOKING TIME: 120 MIN          SERVINGS: 12          COST: lOW
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1 LB. WHITE BEANS

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1 CHOPPED ONION

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2 CARROTS SLICED

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2 CELERY STICKS SLICED

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2 LEEKS SLICED

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1 CAN DICED TOMATOES

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1 BLACK CABBAGE

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1/2 SAVOY CABBAGE

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3 BUNCHES OF SWISS CHARD

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DAY OLD ITALIAN BREAD

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GARLIC CLOVES

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SALT AND PEPPER

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SLICED RED ONIONS

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EXTRA VERGIN OLIVE OIL

RECIPE

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Cook the beans saving their cooking water.

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In a large sauce pan cook over medium heat the onion and garlic with the olive oil.

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Add carrots,celery and leeks.

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Cook until golden brown.

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Add the swiss chard and tomato.

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Add the black cabbage, savoy cabbage, salt and pepper.

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Add half of the beans with all of the water.

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Let the soup cook slowly about one hour, if you have to, add some water. Add the remainder beans at the end.

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In a baking pan spread a first layer of soup and some olive oil.

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Place the slices of bread, add more soup and olive oil, then more bread.

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The last layer is the soup with more olive oil.

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Cover with the slices of onion. Bake about 20-30 minutes.

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Serve hot or at room temperature with more olive oil to finish off the dishes.

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  • recipes
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  • About
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