Tuesday, January 19, 2010

Ribollita

am in LOVE with this soup
when I visit Italy
well north of Rome
i order this just about every day
even if
they dare to have it on a
spring or summer menu

you have to appreciate
thick hearty soup
to enjoy ribollita
it is not light
it is not delicate
it is me
as an allegory
in a soup

and here is the best part
day two
is better than
day one
seriously

2 cans cannellini beans--drained
1 large bunch cavelo nero, kale, swiss chard, or other dark leafy green--chopped
3 stems fresh italian parsley--chopped
3 garlic cloves--peeled and chopped
4-5 celery stalks-chopped
3 carrots--chopped
1 onion--chopped
1 large can diced tomatoes
1 loaf (approx) stale ciabatta or other hearty bread, crusts removed--sliced or torn
olive oil
chicken or vegetable broth
parmesan cheese
salt
pepper
In a large stockpot, fry the onion, celery, carrot, garlic and parsley in about 3 Tbs olive oil on low for about 30 minutes.  Add the tomatoes, cavelo nero (or other leafy green), the beans and enough broth to cover. Simmer for an additional 50-60 minutes. 
The bread and broth are used to manage thickness of the soup.  I would start with 1/2 the bread and add more broth and let it sit on low heat for a bit, allowing the bread to break down.  Add more bread or broth to achieve the consistency you enjoy.  Season with salt and pepper.  When serving, top with some parmesan cheese and a glug or two of good olive oil.

6 comments:

  1. Ooo thanks for the recipe, this sounds perfect for this week with all our rain and wind...nice and warm :)

    ReplyDelete
  2. OK, you just made me even more hungry than I already am!! This looks fantastic!!

    Just popped in via SITS...great blog you got here. I must go eat now. LOL

    ~melody~

    ReplyDelete
  3. oh, yum! takes me back to my college student days in florence. (thanks for stopping by!)

    ReplyDelete
  4. oh my gawd that looks good! if it weren't so damn hot right now, I would make this today!

    ReplyDelete
  5. hi dorothy

    i keep some in the freezer just so i can have it on days when i don't want to hang over a stove...but even i agree--these last few days have been too hot to eat anything except watermelon and sorbet.
    thank you for stopping by and leaving a comment

    christy

    ReplyDelete

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