ezRecipe-Zee: Cooking Recipe: How to make "Twice-Boiled" Vegetable Soup With White Beans

"Twice-Boiled" Vegetable Soup With White Beans - (Ribollita)

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Date Added:	November 20, 2008
Calories:
Serves:	10
Prep. Time:	0:00
Category:	Soups / Stews, Vegetables, Copy Cat / Restaurant

Ingredients:

2/3   cup           dried Great Northern beans
10    tablespoons   extra-virgin olive oil
2     tablespoons   chopped red onion
2     tablespoons   chopped fresh parsley
1     tablespoon    tomato paste
1     large         russet potato
2     large         carrots
2                   zucchini
1                   red onion
1     bunch         kale or Swiss chard
4     ounces        savoy cabbage
4     ounces        green beans
1                   celery stalk
1     slice         pancetta or bacon - (4 oz)
10    cups          canned low-salt chicken broth

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

Place Great Northern beans in large saucepan. Add enough cold water to cover beans by 3 inches; let soak overnight. Drain. Return to saucepan. Add enough fresh cold water to cover beans by 3 inches. Simmer until beans are tender, about 1 hour. Drain. Puree 1 cup beans in processor. Set aside pureed beans and whole beans.
Remove stems and ribs from Swiss chard; slice leaves. Heat 4 tablespoons oil in heavy large pot over medium heat. Add chopped onion and parsley; saut� 3 minutes. Stir in tomato paste. Add remaining vegetables and pancetta; saut� 3 minutes. Add 10 cups chicken broth, pureed beans and whole beans. Cover; simmer until vegetables are tender, stirring occasionally, about 1 1/2 hours.
Season with salt and pepper. Cool slightly. Chill uncovered until cold. Cover; chill overnight. Bring soup to simmer. Remove pancetta. Ladle soup into bowls. Drizzle remaining oil over soup and serve.
This recipe yields 10 servings.
Comments: In leaner times, this hearty soup provided a delicious way for Tuscans to use their leftovers: Ribollita means "reboiled," and the soup was always eaten two days in a row. Plus, it was poured into the bowl over a slice of stale bread, which we recommend that you do, too. Begin making it two days ahead, and don't leave out the final drizzle of olive oil.

Notes:
Recipe from Bon App�tit, May 2000

Nutrition Facts not Available

Rating: ()

Added On: November 20, 2008

* Lynn Thomas of the Food Forum BB at http://food.bb.prodigy.net/