*  Exported from  MasterCook  *
 
                                 Ribollita
 
 Recipe By     : MOLTO MARIO #MB5726
 Serving Size  : 1    Preparation Time :0:00
 Categories    : New Text Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  Cup           extra virgin olive oil -- plus 1/2 C
    1      Medium        red onion -- in 1/2″ dice
    2      Cloves        garlic, peeled -- thinly sliced
    1      Medium        carrot, scraped and chopped -- in 1/4″ half moons
    2      Ribs          celery -- in 1/4″ pieces
    2                    waxy potatoes, peeled -- in 1/2″ cubes
    3      Cups          white cannellini or brown borlotti beans -- soaked
 & coo
    4      Cups          reserved bean liquid
    1      Cup           basic tomato sauce
    1      Bunch         Swiss chard -- in 1/2″ ribbons
    1      Bunch         kale -- in 1/2″ ribbons
    1      Bunch         black cabbage (cavolo nero) -- in 1/2″ ribbons
                         Garnish:
    4      Slices        country bread -- toasted
      1/2  Cup           parmigiano -- grated
 
 In a large 8 quart pot, heat oil, onion and garlic together and cook until
 soft. Add carrots, celery, potatoes, 2 cups of beans, 4 cups of bean
 cooking liquid (or water) and basic tomato sauce and bring to a boil. Lower
 heat, add chard, kale, black cabbage and simmer 1 1/2 hours until
 everything is soft. Add remaining beans and adjust seasoning. Allow to cool
 and rest overnight.
 
 The following day, bring to a boil and serve in shallow bowls over toasted
 bread. Sprinkle with parmigiano tableside.
 
 Serves: 4
 
 
 
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