Italiano
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Ribollita
Ribollita means reboiled. Traditionally, ribollita is a bread-thickened vegetable soup. Today, there are many variations; I've listed a few, including this from my mother-in-law. Reheating brings out more flavors, just thin with water or broth as needed.
Serves: 6
INGREDIENTS
- 1 cup cannellini beans, uncooked
- 1 large red onion, chopped
- 2 carrots, diced
- 1 celery stalk, diced
- 1 1/2 cups swiss chard
- 1 savoy cabbage
- 1 bunch kale
- 2-3 tablespoons tomato paste
- 2 days stale Tuscan white bread
- Soak the beans overnight and then cook over low heat. It will take approximately 1 to 1 1/2 hours for them to cook.
Buon appetito!