"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Ribolita Preferita Recipe

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This recipe for Ribolita Preferita, by , is from The Otey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Friday, March 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
11 can Cannellini beans
1 bay leaf
1 tomato, squashed
1 small potato, peeled
2 small red onions, peeled
2 carrots, peeled
3 sticks of celery
3 cloves of garlic
Olive oil
a pinch of ground fennel seeds
a pinch of dried red chili
1 14 oz can of tomatoes
11 oz kale leaves finely sliced
2 large handfuls of good quality stale bread, torn into chunks
Salt and pepper to taste
Olive oil

Directions:
Directions:
Finely chop onion, carrots, celery and garlic. Heat saucepan with a splash of olive oil and add vegetables to the pan with the ground fennel seeds and chili. Sweat very slowly on low heat with the lid just ajar for around 15 to 20 minutes, until soft, but not brown. Add the tomatoes and bring to a gentle simmer for a few minutes

Add the drained beans with a little of the water and bring back to boil. Stir in kale, then moisten the bread with a little water and stir it in too. The soup should be thick but not dry, so add a little water if you need to loosen it. Continue cooking for about 30 minutes.

Season the ribollita with salt and pepper and stir in 4 good glugs of good quality virgin olive oil before serving.

Number Of Servings:
Number Of Servings:
4 to 6
Personal Notes:
Personal Notes:
This is a very good Lenten soup. I love it.

 

 

 

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