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Ribollita (Tuscan Vegetable Soup)

Source: Burt Wolf's Menu Cookbook
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Active Time:  25 Minutes
Total Time:  5 Hours 55 Minutes
  Makes 6 servings
For the Beans:
1 cup Great Northern or cannellini beans  
1 carrot, peeled and cut in half
1 stalk celery
1/2 red onion, halved and studded with 1 clove
1 bay leaf
1/2 teaspoon dried thyme
1 teaspoon kosher salt
For the Soup:
1/2 medium red onion, minced
1 leek, white and light green parts, rinsed and diced
1/4 cup olive oil, plus extra for drizzling on top
1 medium carrot, diced
2 stalks celery, diced
1 cup chopped savoy cabbage
1 cup firmly packed chopped swiss chard
1 cup diced zucchini
1 baking potato, peeled and cubed
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 cups canned Italian plum tomatoes, pureed
3 cups water
6 to 8 slices crusty Tuscan-style bread
TO MAKE THE BEANS: Cover the beans with cold water and soak overnight. Alternatively, use the quick-soak method: Place the beans in a pot of water to cover and bring to a boil for 5 minutes. Remove from the heat and set aside for 1 hour.

Drain the beans and place them in a saucepan with the remaining ingredients and cover with water by at least 3 inches. Bring to a boil, and reduce the heat to a simmer. With a slotted spoon or ladle, skim off any foam that rises to the surface. Continue cooking until the beans are tender, 1 to 1 1/2 hours. If not using the beans right away, let them cool in their liquid.

TO MAKE THE SOUP: In a medium stockpot, combine the onion, leek, and olive oil. Cook over a medium flame for 3 to 4 minutes. Add the carrot, celery, cabbage, Swiss chard, zucchini, and potato. Add the salt and pepper. Cook for an additional 5 minutes, stirring occasionally.

Add the tomatoes to the pot. Puree the beans with 1 cup of their cooking liquid in a food processor, blender, or food mill. Add to the soup. Add the water. Simmer, covered, over a low flame for 3 hours.

To serve the ribollita, place slices of bread in the bottom of a soup bowl and ladle the soup on top. Garnish the soup with a drizzle of olive oil on top.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 6 servings
Calories: 335
Sodium: 1000mg
Fiber: 10g
Carbohydrates, Total: 49g
Protein: 12g
% Cal. from Fat: 30%
Fat. Total: 11g
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