Ribolitta
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Extra virgin olive oil, plus 1/2 C |
| 1 | medium | Red onion, in 1/2\" dice |
| 2 | Cloves garlic, peeled, thinly sliced | |
| 1 | medium | Carrot, scraped and chopped, in 1/4\" half moons |
| 2 | Ribs celery, into 1/4\" pieces | |
| 2 | Waxy potatoes, peeled, in 1/2\" cubes | |
| 3 | cups | White cannellini , soaked, cooked |
| 4 | cups | Reserved bean liquid |
| 1 | cup | Basic tomato sauce |
| 1 | bunch | Swiss chard, in 1/2\" ribbons |
| 1 | bunch | Kale, in 1/2\" ribbons |
| 1 | bunch | Black cabbage (cavolo nero), in 1/2\" ribbons |
| 4 | slices | Country bread, toasted |
| ½ | cup | Grated parmigiano |
Directions
GARNISH
In a large 8 quart pot, heat oil, onion and garlic together and cook until soft. Add carrots, celery, potatoes, 2 cups of beans, 4 cups of bean cooking liquid (or water) and basic tomato sauce and bring to a boil. Lower heat, add chard, kale, black cabbage and simmer 1½ hours until everything is soft. Add remaining beans and adjust seasoning. Allow to cool and rest overnight.
The following day, bring to a boil and serve in shallow bowls over toasted bread. Sprinkle with parmigiano tableside.
Serves: 4
Recipe by: Molto Mario
Posted to MC-Recipe Digest V1 #506 by Sue <suechef@...> on Mar 08, 1997.