RIBOLLITA, A DOUBLE BOILED VEGETABLE SOUP
EVERY FLORENTINE TRATTORIA SERVES THIS DISH
DIFFICULTY: lOW PREP. TIME: 30 MIN COOKING TIME: 120 MIN SERVINGS: 12 COST: lOW
1 LB. WHITE BEANS
1 CHOPPED ONION
2 CARROTS SLICED
2 CELERY STICKS SLICED
2 LEEKS SLICED
1 CAN DICED TOMATOES
1 BLACK CABBAGE
1/2 SAVOY CABBAGE
3 BUNCHES OF SWISS CHARD
DAY OLD ITALIAN BREAD
SALT AND PEPPER
SLICED RED ONIONS
EXTRA VERGIN OLIVE OIL
Cook the beans saving their cooking water.
In a large sauce pan cook over medium heat the onion and garlic with the olive oil.
Add carrots,celery and leeks.
Cook until golden brown.
Add the swiss chard and tomato.
Add the black cabbage, savoy cabbage, salt and pepper.
Add half of the beans with all of the water.
Let the soup cook slowly about one hour, if you have to, add some water. Add the remainder beans at the end.
In a baking pan spread a first layer of soup and some olive oil.
Place the slices of bread, add more soup and olive oil, then more bread.
The last layer is the soup with more olive oil.
Cover with the slices of onion. Bake about 20-30 minutes.
Serve hot or at room temperature with more olive oil to finish off the dishes.
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