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.

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