*  Exported from  MasterCook II  *

                                Ribollita

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Italian                          Soups - Stews
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  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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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