La Ribollita

Submitted by The Great Googilymo

"This is a Tuscan bean soup. My DW fell in love with this while in Italy and I have done my best to recreate it. She feels it's quite comparable. In Italy they use black leaf kale for this but as I couldn't obtain this I used red kale."

 

• Ready In: 2hrs
• Ingredients: 15
• Serves: 6

ingredients

• 1 1⁄2 cups dried cannellini beans
• 1 small onion (diced)
• 2 carrots (diced)
• 2 stalks celery (diced)
• 1 leek (white part only, diced)
• 3 garlic cloves (minced)
• 3 small white potatoes (diced)
• 3 tablespoons olive oil
• 1 (14 ounce) can Italian-style diced tomatoes
• 1 loaf stale round Italian bread (diced into cubes)
• 1⁄4 savoy cabbage (diced)
• 1⁄2 red leaf kale (diced)
• 3 tablespoons italian seasoning
• salt and pepper
• parmigiano-reggiano cheese

directions

1. Soak beans in a pot for 24 hours in 6 cups of water.
2. Soften beans by gently boiling for 1 hour (use the same water they were soaking in as this becomes the base of your stock).
3. Remove beans from water (retain water) set half aside the beans as is, puree the other half in a blender.
4. In a large soup pot, add olive oil. Sauté onions and leaks till they soften.
5. Add carrots, celery and garlic. Sauté for about 10 minutes.
6. Add bean stock, cabbage, and kale, simmer for 20 minutes.
7. Add bread, potatoes, the can of tomatoes, the beans(both whole and the puree) and seasonings and simmer for about 45- 60 minutes until the soup thickens and take on a uniform consistency.
8. Serve in bowls and sprinkle cheese on top.