Ribollita (Italian Cabbage and Bean Soup)
- 1/4 cup extra virgin olive oil
- 1 Spanish onion, thinly sliced
- 1 leek, white and light green parts only, thinly sliced [be sure to cut it vertically first and to wash the layers under running water, or you might get sand in your soup]
- 2 carrots, cut into 1/4-inch dice
- 2 celery stalks, cut into 1/4-inch dice
- 2 to 3 garlic cloves, thinly sliced, plus 1 whole garlic clove
- 2 sprigs fresh thyme or rosemary or both
- 1 bay leaf
- 1 pound roughly chopped cavolo nero (black cabbage)
- 1/2 pound roughly chopped white cabbage
- 2 tablespoons tomato paste
- 1 can Cannellini beans, drained (but not rinsed)
- 4 to 6 cups water (or more, if necessary)
- Italian peasant bread or sourdough, sliced thickly
- Salt and pepper
- Freshly grated Parmesan
- Produce
- Bay leaf (1)
- Cabbage, white (1/2 pound)
- Cannellini beans (1 can)
- Carrots (2)
- Celery stalks (2)
- Leek (1)
- Spanish onion (1)
- Canned Goods
- Tomato paste (2 tablespoons)
- Cooking & Baking
- Garlic cloves (2)
- Olive oil, extra virgin (1/4 cup)
- Salt and pepper (1)
- Drinks
- Water (4 cups)
- Dairy
- Parmesan (1)
- Other
- 1 pound roughly chopped cavolo nero (black cabbage)
- Italian peasant bread or sourdough, sliced thickly
- 2 sprigs fresh thyme or rosemary or both
Preparation
Read recipe preparation on amateurgourmet.com
Social Stats
67.1Rating
1-100
1-100
54Tweets
52Facebook
Shares
Shares
3StumbleUpon
Views
Views
357PinterestPins
Recipe Stats
Published January 17, 2012 (1 year ago).
104 people saved this recipe.
