Ribollita

[Guest guest]

Ribollita

 

2 cups shelled cranberry beans or white beans, such as great northern

1 large bunch chard, shredded

1 small head cabbage, coarsely shredded

1 large onion, peeled and coarsely chopped

1 leek, well washed and finely sliced

2 large carrots, peeled and sliced

2 cloves garlic, peeled and finely chopped

2 sprigs fresh thyme

3 or 4 ripe tomatoes, coarsely chopped

2 large stalks celery, sliced into 1/2 slices

1 thick slice per serving whole wheat bread, slightly stale

olive oil

salt and pepper to taste

 

1. Soak beans overnight. Cover with water and cook approximately 1 hour

until done.

2. Strain the beans, reserving all their cooking water. Set aside about one

quarter of the beans. Puree the rest, together with their cooking water.

3. In a separate large pot, sauté onions, garlic, celery, carrot and leek in

olive oil. Add cabbage, chard, tomato, and thyme, together with pureed

beans. Cook over low heat for about one hour. Add reserved beans, salt, and

a little water if necessary, and cook for about 15 more minutes.

4. To serve, place bread slice in bottom of soup bowl, add soup, a grating

of olive oil and top with a small amount of high-quality olive oil.

 

 

 

[Guest guest]

This sounds absolutely delicious! I just bought cranberry beans at the health

food store -- we like them plain, with green onions sliced on top and lots of

pepper, served with corn bread. But this sounds like a delicious new way to

enjoy them. I've got to go to the grocery store on Monday, so will pick up the

ingredients I need, and try this.

make peace,

Annie

 

-

Keema Desilva

Sunday, December 13, 2009 12:07 PM

[veg_grp] Ribollita

 

 

 

Ribollita

 

2 cups shelled cranberry beans or white beans, such as great northern

1 large bunch chard, shredded

1 small head cabbage, coarsely shredded

1 large onion, peeled and coarsely chopped

1 leek, well washed and finely sliced

2 large carrots, peeled and sliced

2 cloves garlic, peeled and finely chopped

2 sprigs fresh thyme

3 or 4 ripe tomatoes, coarsely chopped

2 large stalks celery, sliced into 1/2 slices

1 thick slice per serving whole wheat bread, slightly stale

olive oil

salt and pepper to taste

 

1. Soak beans overnight. Cover with water and cook approximately 1 hour

until done.

2. Strain the beans, reserving all their cooking water. Set aside about one

quarter of the beans. Puree the rest, together with their cooking water.

3. In a separate large pot, sauté onions, garlic, celery, carrot and leek in

olive oil. Add cabbage, chard, tomato, and thyme, together with pureed

beans. Cook over low heat for about one hour. Add reserved beans, salt, and

a little water if necessary, and cook for about 15 more minutes.

4. To serve, place bread slice in bottom of soup bowl, add soup, a grating

of olive oil and top with a small amount of high-quality olive oil.