Ribolitta

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Ribolitta Ingredients

1/4 c Extra virgin olive oil, plus	1 c Basic tomato sauce
1 md Red onion, in 1/2" dice	1 bn Swiss chard, in 1/2" ribbons
2 Cloves garlic, peeled,	1 bn Kale, in 1/2" ribbons
1 md Carrot, scraped and chopped,	1 bn Black cabbage (cavolo nero),
2 Ribs celery, into 1/4"	GARNISH
2 Waxy potatoes, peeled, in	4 sl Country bread, toasted
3 c White cannellini , soaked,	1/2 c Grated parmigiano
4 c Reserved bean liquid

Instructions for Ribolitta

In a large 8 quart pot, heat oil, onion and garlic together and cook until soft. Add carrots, celery, potatoes, 2 cups of beans, 4 cups of bean cooking liquid (or water) and basic tomato sauce and bring to a boil. Lower heat, add chard, kale, black cabbage and simmer 1 1/2 hours until everything is soft. Add remaining beans and adjust seasoning. Allow to cool and rest overnight. The following day, bring to a boil and serve in shallow bowls over toasted bread. Sprinkle with parmigiano tableside. Serves: 4 Recipe by: Molto Mario Posted to MC-Recipe Digest V1 #506 by Sue on Mar 08, 1997.

Main Ingredient: Cuisine: Uncategorized

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