*  Exported from  MasterCook  *

                                Ribollita

Recipe By     : MOLTO MARIO #MB5726
Serving Size  : 1    Preparation Time :0:00
Categories    : New Text Import

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  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 -- in 1/4" pieces
   2                    waxy potatoes, peeled -- in 1/2" cubes
   3      Cups          white cannellini or brown borlotti beans -- soaked
& coo
   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
                        Garnish:
   4      Slices        country bread -- toasted
     1/2  Cup           parmigiano -- grated

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 1 1/2 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



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