Ribollita ~Tuscan Peasant Soup

INGREDIENTS
1/4 cup olive oil
1 small onion diced
2 cloves of garlic chopped
1 large carrot diced
2 stalks of celery diced
1 small head of kale chopped into small ribbons
1 small head of red cabbage chopped
2 potatoes diced
4 cups cooked cannellini beans
4-5 cups of water
1 cup of tomato sauce
1 rind of parmesan cheese (Keep these in the freezer after using up your cheese)
Salt and pepper
Olive oil (optional)
METHOD: Drizzle olive oil in a large pot. Add the onions and garlic and cook until soft. Add the carrots, celery, and potato, beans, and water and tomato sauce. Bring this to a boil and then add the rest of the ingredients. Cover and allow to simmer for 2-3 hours. (2 is fine but the flavors really blend with time). Add salt and pepper to taste. (Traditionally served with a drizzle of olive oil over the top and a chunk of crusty bread in the bottom of the bowl, but this is the cleaner version)
COURSE: Appetizer
PREPARATION TIME: 20 minutes
COOKING TIME: 2-3 hours

 

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