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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Ribollita Recipe

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This recipe for Ribollita is from The Carroll/Harris/Moore Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Garlic, chopped (your choice of how much)
Onions, chopped (I use two large)
Extra Virgin Olive Oil
2 carrots/person, chopped
4 stalks celery, chopped (I use less)
Cabbage, chopped (about 1/2 head)
Potatoes, pealed and chopped (I use 2 large)
Chard, chopped (or any other green you like)
Black Cabbage, chopped (I use collards)
Vegetable broth, heated
1 can tomatoes
White beans, cooked (and juice), canned is OK, use 2
Salt
Lemon Thyme
Directions:
Directions:
Saute onions and garlic in oil. Add in this order: carrots, celery, cabbage, broth, other greens, potatoes, tomatoes, bean juice, salt, more broth, thyme, more bean juice, and then beans. The first day you can serve it like this as bean soup.

To make it Ribollita, follow these instructions. When everything is cooked, layer day old bread in a big serving bowl Then, cover with a layer of soup. Add another layer of bread and another layer of soup. Continue until all soup is used up.
Number Of Servings:
Number Of Servings:
A lot
Personal Notes:
Personal Notes:
Italians don't always measure. They cook like my Momma. Just put the amount that you'd like, to taste. If you like more greens, put more greens. If you like more carrots, put more carrots, and so on. Salt is always to taste.

 

 

 

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