La Ribollita

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 1 1/2 cups dried cannellini beans
• 1 small onion (diced)
• 2 carrots (diced)
• 2 stalks celery (diced)
• 1 leek ( part only, diced)
• 3 garlic cloves (minced)
• 3 small potatoes (diced)
• 3 tablespoons olive oil
• 1 (14 ounce) can italian-style diced tomatoes
• 1 loaf stale round italian bread (diced into cubes)
• 1/4 savoy cabbage (diced)
• 1/2 red leaf kale (diced)
• 3 tablespoons italian seasoning
• salt and pepper
• parmigiano-reggiano cheese

Recipe

• 1 soak beans in a pot for 24 hours in 6 cups of water.
• 2 soften beans by gently boiling for 1 hour (use the same water they were soaking in as this becomes the base of your stock).
• 3 remove beans from water (retain water) set half aside the beans as is, puree the other half in a blender.
• 4 in a large soup pot, add olive oil. sauté onions and leaks till they soften.
• 5 add carrots, celery and garlic. sauté for about 10 minutes.
• 6 add bean stock, cabbage, and kale, simmer for 20 minutes.
• 7 add bread, potatoes, the can of tomatoes, the beans(both whole and the puree) and seasonings and simmer for about 45- 60 minutes until the soup thickens and take on a uniform consistency.
• 8 serve in bowls and sprinkle cheese on top.