*  Exported from  MasterCook II  *
 
                                 Ribollita
 
 Recipe By     :
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Italian                          Soups - Stews
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   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      Tbsp          Bacon Or Panacetta -- chopped
    1      Tbsp          Olive Oil
      3/4  C             Diced Onion
    1      C             Diced Red Potatoes -- unpeeled
      1/8  Tsp           Crushed Red Pepper Flakes
    2      Cloves        Garlic -- minced
      3/4  C             Diced Carrots
      3/4  C             Diced Celery
      3/4  tsp           Dried Thyme Leaves
    2      C             Packed Torn Dark Green Kale
    4      C             Rich Chicken Broth
    1      C             Chopped Fresh Tomatoes W/Juice
    1      15 Oz. Can    Cannellini Beans W/Liquid
    2      C             Stale Italian Bread -- cut bite-size pcs.
                         Salt And Pepper -- to taste
                         Extra Virgin Olive Oil -- for drizzling
 
      Heat large soup kettle or Dutch oven over medium-high heat.  Add bacon
 and olive oil and cook until ¾  done, 5 to 7 minutes.  Add onion and
 potatoes and cook, stirring often,  2 to 3 minutes.  Add red pepper flakes,
 garlic, carrot and celery and cook, stirring, 1 to 2 minutes longer.
      Add thyme, kale, chicken broth and tomatoes and bring to simmer. Cook
 slowly about 12 minutes.  Stir in beans, bean liquid and bread and cook 2
 minutes of until thickened with the bread.  Season to taste with saly and
 pepper
      To serve, ladle soup into bowls and drizzle liberally with olive oil.
 If making a day ahead, soup will be thicker the next day, almost stew-like,
 but this is the traditional way.  If too thick for your liking, thin out
 with chicken stock when reheating.
 
 Makes 6 to 8 servings
 
 Palm Beach Post 08/18//97
 billspa@icanect.net
 
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