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Recipe from: joyouslydomestic Image credit: Angela |
Ribollita
{Tuscan Soup}
“Ribollita is
a hearty Tuscan soup. There are many variations, but most recipes include
beans, vegetables and bread.” Angela
Ingredients:
3 cups dried
white beans (such as cannellini or great Northern)
1/4 cup
extra-virgin olive oil (plus more for drizzling on soup at time of service)
1 red onion,
diced
2 cloves
garlic, peeled and minced (plus 1 - 2 more left whole for rubbing on bread at
time of
service)
2 carrots,
peeled and cut into half moons
2 ribs
celery, chopped
4 waxy
potatoes (red or gold), peeled and cut into 1/2-inch cubes)
5 - 6 cups
reserved bean cooking liquid
3/4 cup basic
marinara sauce (good-quality store-bought or homemade)
Pinch crushed
red pepper flakes
3 - 4 cups
chopped combination of kale and Swiss chard
Salt and
black pepper, to taste
Sliced
country bread, lightly grilled or toasted
Freshly-grated
or shaved Parmigiano-Reggiano cheese
Directions:
Soak beans in
cold water overnight.
Drain and
rinse.
Place the
soaked beans in a large pot and cover with water. (Recommended water amount
is
around 7 - 8 cups.)
Bring to a simmer over high heat, then reduce
heat to low while simmering beans until
tender - about one hour.
Stir once or
twice during cooking time. (Do not add any salt or other seasonings while
cooking beans.)
Drain the
beans - reserving...
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