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Top-ranked recipe named "Ribolitta"


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

Original recipe makes 1



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.

Calories Per Serving: 2400 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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