Ribollita

Serving Size : 4
Ingredients

for prepare Ribollita

:

Amount	Measure	Ingredient - Preparation Method
3/4	cup	extra-virgin olive oil - divided
1	medium	red onion - chopped 1/2" dice
2		garlic cloves - peeled, sliced thin
1	medium	carrot - scraped, chopped
into 1/4" half-moons ribollita
2		celery ribs - chopped 1/4" pieces
2		waxy potatoes - peeled and cut
into 1/2" cubes ribollita
3	cups	white cannellini or brown borlotti beans - soaked, and
cooked perfectly ribollita
4	cups	reserved bean liquid
1	cup	basic tomato sauce - see * note
1	bunch	swiss chard - chopped 1/2"
ribbons ribollita
1	bunch	kale - chopped 1/2"
ribbons ribollita
1	bunch	black cabbage - (cavolo nero),
chopped 1/2" ribbons === garnish === ribollita
4	slices	country bread - toasted
1/2	cup	grated parmigiano

* Note: See the "Basic Tomato Sauce" recipe which is included in this collection. 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. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5726)

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