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- Exported from MasterCook II *
Ribollita
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian Soups - Stews
To Post
Amount Measure Ingredient -- Preparation Method
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3 Tbsp Bacon Or Panacetta -- chopped
1 Tbsp Olive Oil
3/4 C Diced Onion
1 C Diced Red Potatoes -- unpeeled
1/8 Tsp Crushed Red Pepper Flakes
2 Cloves Garlic -- minced
3/4 C Diced Carrots
3/4 C Diced Celery
3/4 tsp Dried Thyme Leaves
2 C Packed Torn Dark Green Kale
4 C Rich Chicken Broth
1 C Chopped Fresh Tomatoes W/Juice
1 15 Oz. Can Cannellini Beans W/Liquid
2 C Stale Italian Bread -- cut bite-size pcs.
Salt And Pepper -- to taste
Extra Virgin Olive Oil -- for drizzling
Heat large soup kettle or Dutch oven over medium-high heat. Add bacon
and olive oil and cook until ¾ done, 5 to 7 minutes. Add onion and
potatoes and cook, stirring often, 2 to 3 minutes. Add red pepper flakes,
garlic, carrot and celery and cook, stirring, 1 to 2 minutes longer.
Add thyme, kale, chicken broth and tomatoes and bring to simmer. Cook
slowly about 12 minutes. Stir in beans, bean liquid and bread and cook 2
minutes of until thickened with the bread. Season to taste with saly and
pepper
To serve, ladle soup into bowls and drizzle liberally with olive oil.
If making a day ahead, soup will be thicker the next day, almost stew-like,
but this is the traditional way. If too thick for your liking, thin out
with chicken stock when reheating.
Makes 6 to 8 servings
Palm Beach Post 08/18//97
billspa@icanect.net
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