Rachs Ribollita Is The Leftovers Meal That Keeps On Giving Food
WINTER RIBOLLITA
A "leftovers" meal. This recipe is from the book "Under the Tuscan Sun." The vegetables listed below are just suggestions.
Provided by cookiecutter _
Categories European
Time 5h30m
Yield 15 serving(s)
Number Of Ingredients 10
Steps:
- Rinse the white beans and place in a stock pot.
- Cover with water, bring to a boil, then remove from heat and let them sit for a couple hours.
- If water had boiled down add more so beans are covered again, add seasonings and simmer until barely done.
- Saute onions and carrots in olive oil for several minutes and add celery, chard, and garlic. Add more oil if needed and cook 10 minutes.
- Add tomatoes, beans, and a heel of parmigiano, if available.
- Add enough stock to cover, bring to a boil and simmer 1 hour. Remove from heat.
- Add bread and let rest for several hours.
- Reheat and add parsley. Pour into bowls and top with grated parmigiano if desired.
Nutrition Facts : Calories 65.2, Fat 0.3, SaturatedFat 0.1, Sodium 30.5, Carbohydrate 13.4, Fiber 3.3, Sugar 3.5, Protein 3.2
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