Three Bean Ribollita

Serving Size : 6
Ingredients

for prepare Three Bean Ribollita

:

Amount	Measure	Ingredient - Preparation Method
4	ounces	bacon
1	medium	onion
1 1/2	teaspoons	finely-chopped garlic
2	medium	carrots
2		celery ribs
1/8	teaspoon	freshly-ground black pepper
3/4	cup	dried Great Northern beans
3/4	cup	dried rattlesnake beans
3/4	cup	dried pinto beans
5 1/2	cups	chicken stock
1	tablespoon	finely-chopped fresh rosemary
1/2	head	savoy cabbage - sliced 1/4" thick
1 1/2	teaspoons	salt
6	slices	stale bread, country-style - torn into
bite-sized piecesabt 8 oz Good-quality extra-virgin olive oil three bean ribollita
1/2	cup	grated Parmesan cheese

Chop bacon, onion, carrots and celery into 1/2-inch dice. Place bacon in a small stockpot, and place over medium heat; cook stirring occasionally, until crisp, about 6 minutes. Remove the bacon, and set aside. Add the onions and garlic to the hot bacon fat, and cook until the onions are translucent, about 8 minutes. Add the carrots, celery and pepper, and cook for 5 minutes. Add the Great Northern, rattlesnake, and pinto beans, chicken stock, 5 1/2 cups water, and rosemary, and bring to a boil. Reduce heat to medium-low, and simmer 30 minutes. Add the cabbage, and simmer until the beans are tender, 25 to 30 minutes. Ten minutes before soup is done, stir in salt and reserved bacon. Stir in the bread, and simmer until bread has totally softened and just begins to break down, about 10 minutes. Adjust the seasoning to taste with salt and pepper if necessary. Serve ribollita drizzled with a good-quality extra-virgin olive oil and sprinkled with the Parmesan, if desired. Serves 6 to 8. Cuisine: "Mexican" Source: "Martha Stewart Living Magazine, Feb 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"

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