I think this is the ribollita recipe I tried.

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Name: LA NONNA'S RIBOLLITA
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 2 stalks celery chopped; 1 carrot, chopped; 1 small onion chopped; 1 head Savoy cabbage; 1 bunch Swiss chard Water; One 14 1/2-ounce can tomatoes; 1 bunch fresh thyme tied; Large pinches dried sage and rosemary; 1 1-pound, crusty hard, day-old Italian bread, cut in chunks; 2 15-ounce cans cannelini beans drained and rinsed; Extra-virgin olive oil; Salt and pepper to taste

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INGREDIENTS

2 tablespoons olive oil
2 stalks celery ; chopped
1 carrot, chopped
1 small onion ; chopped
1 head Savoy cabbage
1 bunch Swiss chard Water
One ; 14 1/2-ounce can tomatoes
1 bunch fresh thyme ; tied
Large ; pinches dried sage and rosemary
1 1-pound, crusty ; hard, day-old Italian bread, cut in chunks
2 15-ounce cans cannelini beans ; drained and rinsed
Extra-virgin ; olive oil
Salt ; and pepper to taste

Servings

INSTRUCTIONS

Heat olive oil in stockpot and saut? celery, carrot and onion. Cut cabbage and Swiss chard in chunks, add them to the pot and saut? until lightly browned. Cover vegetables with water and add tomatoes, thyme, sage, rosemary, salt and pepper. Bring to a boil and simmer for 30 minutes. Add bread chunks and beans, and remove thyme. Cook about 10 minutes more, then take the pot off the heat, cover and let sit at least 15 minutes. The bread should have dissolved and soaked up all the broth, making the soup's texture resemble that of a porridge; you may have to add more water. Serve very hot, garnished with a drizzle of extra-virgin olive oil

NOTES

. NOTES TO THE COOK Dry idea. Can you use dried beans? Of course. A cup of dried beans produces about four cups when cooked, about the right amount for this recipe. Wet idea. Speaking of the beans, do you have to soak them? There's controversy about whether soaking is necessary. Some chefs say you can use unsoaked beans if you add 20 minutes to your total cooking time. If you do that, add the time to the soup's cooking phase, rather than its sitting time. Be cheesy. Felici didn't suggest this, but I thought the flavor got a big boost when I added Parmesan cheese.

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LA NONNA'S RIBOLLITA

2 tablespoons olive oil
2 stalks celery chopped
1 carrot, chopped
1 small onion chopped
1 head Savoy cabbage
1 bunch Swiss chard Water
 One 14 1/2-ounce can tomatoes
1 bunch fresh thyme tied
 Large pinches dried sage and rosemary
1 1-pound, crusty hard, day-old Italian bread, cut in chunks
2 15-ounce cans cannelini beans drained and rinsed
 Extra-virgin olive oil
 Salt and pepper to taste

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Nutrition

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Serving Size: 1 Serving (27g)
Recipe Makes: 6 Servings

Calories: 23
Calories from Fat: 17 (74%)

Amt Per Serving		% DV

	Total Fat 1.9g	3 %
	Saturated Fat 0.3g	1 %
	Monounsaturated Fat 1.4g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 23.5mg		1 %
Potassium 51.7mg		1 %
Total Carbohydrate 1.5g		0 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 1.1g
Protein 0.2g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 23

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