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| Photo credit: http://www.weareneverfull.com/ribollita-how-come-peasant-food-tastes-so-good/ |
Ribollita
Servings: 6 (I pretty much doubled the batch since we had visitors, and always like to have leftovers for the week)
1 c. dried cannellini or great northern beans
3 tbsp olive oil
1 medium onion, chopped
1 medium leek, chopped (white and light green parts, only)
1/2 c. diced carrot (I omitted this due to my hatred for all things carrot)
1/2 c diced celery
2 cloves garlic, minced (plus one, whole, for the garlic bread)
One 14 oz can crushed or diced tomatoes (include juices)
1/4 head of cabbage, chopped
1 1/2 tbsp kosher salt, plus more to taste
8 oz fingerling potatoes (a large handful), (you can use another kind of potato as well, such as one medium russet), diced/sliced.
8 oz. kale, or a few big leaves, chopped
Rinse and sort through the beans, removing any pebbles or debris. Put beans in a large bowl; cover with about 3 c. boiling water and let soak for 1 hour. Drain the beans into a colander and reserve.
Heat olive oil in a large, heavy pot (such as a dutch oven) over medium-high heat; saute the onion, leek, carrot and celery until just softened. Add the garlic and saute for another minute or so.
Add 8 c. water, beans, tomatoes, cabbage, and salt. Bring to a boil, then reduce heat to a simmer and cook, partially covered, for about an hour (I did longer on a low setting, since we were playing at the park)
Add potatoes and kale. Simmer, covered, until the potatoes are tender; about 20-25 more minutes. Season with salt if needed. The soup can be cooled and refrigerated for later at this point (but I bet you won't be able to resist a bowl!)
Lightly toast a few slices of bread (make your own!). Cut a clove of garlic in half and rub on the toast. Butter if desired. Serve with the soup. ENJOY!
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| Bella and Matt tree climbing at the park |
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| Chunky baby Joey in his cozies |
Aww! Love the photos! Thanks for having us, Lindsay. The soup was delish! (Bread, too!)
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