|1 bnSwiss chard; in 1/2" ribbons|
|1 mdRed onion; in 1/2" dice|
|4 cReserved bean liquid|
|1 mdCarrot; scraped and chopped|
|2 Clovesgarlic; peeled|
|2 Ribscelery; into 1/4"|
|3 cWhite cannellini; soaked, reserve liquid|
|1 ctomato sauce|
|1 bnKale; in 1/2" ribbons|
|1/4 cExtra virgin olive oil; plus|
|1 bnBlack cabbage (cavolo nero)|
|2 Waxy potatoes; peeled, in|
|4 slCountry bread; toasted|
|1/2 cparmigiano; Grated|
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
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