Ribollita Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: About 3 T olive oil, divided
1/2 white onion, chopped
2 garlic cloves, minced
2 medium carrots, chopped into 1/2 inch pieces
2 celery stalks, chopped into 1 inch pieces
1 1/2 qts. chicken broth
1 can (15 oz) cannellini beans, drained and rinsed
4 whole canned tomatoes, quartered with some juice
2 c chopped Swiss chard
4 c rough-textured day-old bread (such as ciabatta), ripped into 1 1/2 pieces
Kosher salt and freshly ground black pepper
2 T each chopped fresh basil and cilantro
Wedge of Parmesan cheese for grating
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Directions: |
Directions:1. Heat 1 T olive oil in large pot over medium heat. Add onion and garlic; cook until transparent, about 5 minutes. Add carrots and celery and cook, stirring often, 5 minutes. Stir in broth and beans, thenbring to a boil. REduce heat, cover and simmer about 15 minutes. Add tomatoes and chard and simmer another 15 minutes, covered.
2. Meanwhile, preheat oven to 350 degrees. Lay bread pieces on a rimmed baking sheet in a single layer. Drizzles with remaining 2 T olive oil and sprinkle with salt and pepper.. Toast in oven until slightly brown., about 10 minutes. Set croutons aside.
3. Just before serving, add basil and cilantro and season to taste with salt and pepper.
4. Divide soup among serving bowls and top each with a few warm croutons. Grate parmesan directly over soup if you like. |
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Number Of
Servings: |
Number Of
Servings:6-7 |
Preparation
Time: |
Preparation
Time:50 minutes |
Personal
Notes: |
Personal
Notes: Wonderful soup for a stormy day.
Sunset Magazine, January 2009
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This recipe for Ribollita is from