Ribollita (Tuscan Minestrone) Recipe

Name: Ribollita (Tuscan Minestrone) Recipe
Total time: 145 min
Ingredients: 8 ounces dried great northern beans (1 cup) or 8 ounces dried cannellini beans (1 cup); 3 tablespoons olive oil, plus extra for garnish; 1 cup chopped onion; 1/2 cup chopped leek, white and light green parts only; 1/2 cup diced carrot (1/2-inch dice); 1/2 cup diced celery (1/2-inch dice); 1 tablespoon minced garlic; 1 teaspoon crushed dried rosemary; 1 (14 1/2 ounce) can diced tomatoes, with juices; 8 -10 ounces savoy cabbage, halved, cored, cut into 1/4-inch wide strips (to make 2 1/2 to 3 cups); 1 1/2 tablespoons kosher salt, plus more if needed; 8 ounces russet potatoes or 8 ounces yukon gold potatoes, peeled and cut into 1/2-inch dice; 8 ounces zucchini, halved lengthwise and cut into 1/2-inch thick slices; 6 ounces swiss chard, stems removed and leaves cut into 1/2-inch thick strips (to make 2 cups); 8 slices day-old Italian bread, such as ciabatta (1/2-inch thick slices); 1 -2 whole garlic clove, peeled and halved; 1 cup grated parmigiano-reggiano cheese, for garnish

www.food.com

In 'Sunday Soup' by Betty Rosbottom

View full recipe on www.food.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.food.com.

Share this recipe:

Cooking tools:

Ingredients

8 ounces dried great northern beans (1 cup) or 8 ounces dried cannellini beans (1 cup)
3 tablespoons olive oil, plus extra for garnish
1 cup chopped onion
1/2 cup chopped leek, white and light green parts only
1/2 cup diced carrot (1/2-inch dice)
1/2 cup diced celery (1/2-inch dice)
1 tablespoon minced garlic
1 teaspoon crushed dried rosemary
1 (14 1/2 ounce) can diced tomatoes, with juices
8 -10 ounces savoy cabbage, halved, cored, cut into 1/4-inch wide strips (to make 2 1/2 to 3 cups)
1 1/2 tablespoons kosher salt, plus more if needed
8 ounces russet potatoes or 8 ounces yukon gold potatoes, peeled and cut into 1/2-inch dice
8 ounces zucchini, halved lengthwise and cut into 1/2-inch thick slices
6 ounces swiss chard, stems removed and leaves cut into 1/2-inch thick strips (to make 2 cups)
8 slices day-old Italian bread, such as ciabatta (1/2-inch thick slices)
1 -2 whole garlic clove, peeled and halved
1 cup grated parmigiano-reggiano cheese, for garnish