Ribollita

Name: Ribollita
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 large fresh laurel leaf or 1 dried bay leaf - fresh bay is available in herb section of larger markets; 710 milliliters stale chewy Italian bread, crust removed and bread torn into pieces, about 1/2 a loaf; 2 cans white beans, such as Goya brand, cannellini beans may be substituted but look for cans marked small white beans on international foods aisle of market; 2 carrots, peeled and diced; 2 ribs celery, chopped; 1 liters chicken stock or broth; 4 servings Coarse salt and freshly ground black pepper; 4 large cloves garlic, chopped; 2 Tbsps extra-virgin olive oil, plus some for drizzling at the table; 1 medium onion, chopped; 237 milliliters grated Parmigiano-Reggiano, for garnish; 473 milliliters tomato sauce; 1 small white onion, thinly sliced or finely chopped, for garnish

Ribollita might be just the main course you are searching for. This recipe serves 4. One serving contains 668 calories, 39g of protein, and 20g of fat. A mixture of bay leaf - bay is available in herb section of larger markets, celery, olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

Heat a deep, heavy bottomed pot over moderate heat.

Equipment you will use

Pot

Add oil, garlic, onions, carrots, celery and bay to the pot. Season vegetables with salt and pepper and saute until they begin to soften 5 to 7 minutes.

Ingredients you will need

Salt And Pepper

Vegetable

Carrot

Celery

Garlic

Onion

Cooking Oil

Equipment you will use

Pot

Add beans, stock and tomato sauce. Bring soup to a boil over medium high heat.

Ingredients you will need

Tomato Sauce

Beans

Stock

Soup

Remove lid and stir in torn stale bread. Stir soup and incorporate bread as it breaks down. When soup is becomes thick and bread is distributed evenly, adjust seasoning and serve the soup in shallow bowls. Some ribolittas are so thick, the spoon can stand upright. This is a subjective technique. Make yours as thick or thin, as you like with the addition of either more bread or additional stock or water.

Ingredients you will need

Seasoning

Bread

Stock

Water

Soup

Equipment you will use

Bowl

Top shallow bowlfuls of soup with thinly sliced or finely chopped raw onion, a drizzle of extra- virgin olive oil and a generous sprinkling of grated Parmigiano-Reggiano.

Ingredients you will need

Virgin Olive Oil