Ribollita (italian bean soup)
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Ribollita (italian bean soup)
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Last updated 6/12/2012 1:01:00 AM. Recipe ID 24281. Report a problem with this recipe.
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      Title: Ribollita (italian bean soup)
 Categories: Soups, Beans
      Yield: 6 servings
      1 c  Dried small white beans (8
      8    Cloves garlic
      1    Bay leaf
      1 lg (3-inch) cube salt pork
     14 oz Crushed Italian-style
    2/3    Loaf day-old French or
           -Italian bread (8 ounces
           -when fresh)
      2 tb Olive oil
      2    Carrots, pared, trimmed,
    1/2 c  Diced red onion (1/2 medium)
      1 c  Shredded green cabbage
      2    Ribs celery, trimmed, diced
  1 1/2 c  (or as needed) chicken broth
     10 oz Frozen chopped spinach,
           -thawed, squeezed dry
    1/4 c  Freshly grated Parmesan
  Info:  posted by Perry Lowell, April 1993 from Good Food magazine,
  September 1987
  This recipe gets 30% or less of its calories from fat. Not a low
  sodium recipe.
  Makes 6 servings.
  1.  Rinse beans and place in large, heavy saucepan.  Peel 5 cloves
  garlic and add whole cloves to beans.  Add bay leaf, salt pork cube,
  and enough water to cover.  Heat to boiling.  Reduce heat to low and
  simmer covered, stirring occasionally, until beans are tender, about
  55 minutes. Add more water if needed to keep beans covered.  Remove
  and discard bay leaf and salt pork.  Let beans cool slightly, then
  transfer beans with garlic and cooking liquid to food processor.
  Process until coarsely pureed. (Beans can also be pureed in batches
  in blender or mashed with fork against the side of pan.)  Transfer
  puree to large Dutch oven or other heavy pot. Add tomatoes and stir
  to combine.
  2.  Trim crust from bread and coarsely crumble in food processor or
  by hand (6-7 cups).  Stir bread into bean puree.
  3.  Finely mince remaining 3 cloves garlic.  Heat oil in large
  skillet over medium-high heat.  Add garlic, carrots, onion, cabbage,
  and celery; cook, stirring frequently, 5 minutes, but do not allow
  vegetables to brown. Reduce heat to very low, cover skillet with
  tight-fitting lid, and sweat vegetables 15 minutes.  Stir vegetables
  into bean mixture.
  4.  Cover pot and simmer soup covered over low heat 45 minutes.
  Check soup occasionally and thin with chicken broth as needed.  Just
  before serving, stir in spinach and heat through.  Serve hot, passing
  grated Parmesan cheese.
  Nutrition Information per Serving:      310     calories 15 g protein
  40 g carbohydrates 10 g fat (29% of calories) 658 mg sodium

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Recipe ID 24281 (Apr 03, 2005)

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