Ribollita (italian Bean Soup) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Dried small white beans, 8 ounces
8 Cloves: garlic,
1: Bay leaf,
1 large: , (3-inch) cube salt pork (optional)
14 ounce: Crushed Italian-style tomatoes,
2/3 Loaf: day-old French or Italian bread, 8 ounces when fresh
2 tbsp: Olive oil,
2: Carrots, pared, trimmed, diced
1/2 cup: Diced red onion, 1/2 medium
1 cup: Shredded green cabbage,
2 Ribs: celery, trimmed, diced
1 1/2 cup: , (or as needed) chicken broth
10 ounce: Frozen chopped spinach, thawed, squeezed dry
1/4 cup: Freshly grated Parmesan cheese,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp