ezRecipe-Zee: Cooking Recipe: How to make Black Cabbage Soup

Black Cabbage Soup - {Ribollita}

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Date Added:	February 29, 2008
Calories:	128
Serves:	8
Prep. Time:	0:00
Category:	Italian / Pasta / Pizza, Soups / Stews

Ingredients:

1     cup           dried white beans
2     tablespoons   extra-virgin olive oil
1                   large sprig fresh rosemary
1     medium        onion
1     tablespoon    diced fresh chili pepper
4                   carrots
2                   celery stalks
2                   potatoes
1     small         zucchini
1     pound         kale
                    and torn into pieces
6                   plum tomatoes
6     cups          hot water
1/2   pound         green beans
1     tablespoon    celery salt
1     tablespoon    salt
                    Grinding of black pepper
8     slices        toasted bread

Directions: one line for each direction. When saved the lines will be numbered.

Put the beans in a bowl and cover them with 3 cups of cold water. Allow them to stand overnight. The following day drain the beans and transfer them to a 2-quart pot. Cover the beans with 6 cups of water and cook them for about 45 minutes or until tender. Drain the beans. Puree half of them and set all the beans aside.
Heat the olive oil in a large soup pot. Add the rosemary, onion, chili pepper, carrots, and celery. Cook over medium heat until the vegetables begin to soften. Stir in the potatoes, zucchini, kale, and tomatoes. Cook 2 minutes. Stir in the whole beans.
Pour in the water and the pureed beans and stir all the ingredients well. Add the cheese rind if you have one. Cover the pot, reduce the heat to simmer and cook for 25 minutes. Uncover the pot, stir in the green beans and cook 5 more minutes.
Stir in the celery salt, salt, and pepper. Taste for seasoning.
Toast the bread slices then place one in each of 8 soup bowls. Ladle the soup over the bread and serve. Pass additional olive oil to drizzle on top.
This recipe yields 8 servings.
Comments: Robillita is a classic Tuscan soup. The word means to reboil as in make this soup one day and reheat it the next. The key ingredients are fresh or dried cannellini beans and cavolo nero or black cabbage with sturdy dark green elongated leaves. Use kale in place of cavolo nero. This hearty soup is usually served over slices of thick toasted bread. Begin the process by soaking the dried beans overnight. I like to add the salt and pepper after the soup is cooked. I also like to add Parmesan cheese rinds to the soup as it cooks, but this is optional.

Notes:
Recipe from "Ciao Italia In Tuscany" by Mary A. Esposito, (St. Martin's Press, 2003)

Nutrition Facts

Servings Per Recipe: 8

Amount Per Serving

Calories: 128

Calories from Fat 27.2%

Total Fat

Cholesterol

0mg

Sodium

1453mg

Carbohydrate

21g

Dietary Fiber

Protein

Points 3

Exchanges: 1/2 Grain(Starch)

Rating: ()

Added On: February 29, 2008

* Ciao Italia at http://www.ciaoitalia.com