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Ribollita (Italian Cabbage and Bean Soup)

Notes: 

Cold-weather cabbage soup adapted from Mario Batali.

If you can’t find black cabbage, you could try using just plain, ordinary kale. Just be sure to remove the stems first.

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Ingredients: 

1/4 cup extra virgin olive oil
1 Spanish onion, thinly sliced
1 leek, white and light green parts only, thinly sliced [be sure to cut it vertically first and to wash the layers under running water, or you might get sand in your soup]
2 carrots, cut into 1/4-inch dice
2 celery stalks, cut into 1/4-inch dice
2 to 3 garlic cloves, thinly sliced, plus 1 whole garlic clove
2 sprigs fresh thyme or rosemary or both
1 bay leaf
1 pound roughly chopped cavolo nero (black cabbage)
1/2 pound roughly chopped white cabbage
2 tablespoons tomato paste
1 can Cannellini beans, drained (but not rinsed)
4 to 6 cups water (or more, if necessary)
Italian peasant bread or sourdough, sliced thickly
Salt and pepper
Freshly grated Parmesan
1/4 cup extra virgin olive oil
1 Spanish onion, thinly sliced
1 leek, white and light green parts only, thinly sliced [be sure to cut it vertically first and to wash the layers under running water, or you might get sand in your soup]
2 carrots, cut into 1/4-inch dice
2 celery stalks, cut into 1/4-inch dice
2 to 3 garlic cloves, thinly sliced, plus 1 whole garlic clove
2 sprigs fresh thyme or rosemary or both
1 bay leaf
1 pound roughly chopped cavolo nero (black cabbage)
1/2 pound roughly chopped white cabbage
2 tablespoons tomato paste
1 can Cannellini beans, drained (but not rinsed)
4 to 6 cups water (or more, if necessary)
Italian peasant bread or sourdough, sliced thickly
Salt and pepper
Freshly grated Parmesan


 

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