Ribollita

[Guest guest]

* Exported from MasterCook *

 

Ribollita - Thick Bean Soup

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons olive oil

3 cloves garlic -- finely chopped

2 medium leeks, green part only -- trimmed, washed, and finely

chopped

1 onion -- finely chopped

1 carrot -- finely chopped

1 stalk celery -- finely chopped

2 teaspoons finely chopped rosemary

1 small dried chile pepper

1 1/4 cups dried cannellini beans (white kidney

beans) or navy beans -- soaked overnight in water to

cover

salt and freshly ground black pepper to

taste

1/2 cup extra-virgin olive oil

2 cloves garlic -- crushed

2 whole sprigs thyme

8 slices oven-toasted or grillled bread -- brushed with olive oil

and rubbed with garlic

1 cup grated Parmigiano-Reggiano

 

Serves 6 to 8. In a large saucepan, heat olive oil over medium heat. Add

garlic, leeks, onion, carrot, celery, rosemary, and chile; cook, stirring

frequently, for 10 minutes or until vegetables are softened and starting to

brown. Stir in drained beans and 10 cups of water. Bring to a boil, reduce

heat to simmer and cook 1 1/2 hours or until beans are tender, skimming any foam

that rises to the surface.

 

Wiiith a slotted spoon, transfer half of the cooked beans and vegetables to a

food processor or blender; puree. Return bean puree to saucepan; stir to blend.

Season to taste with salt and pepper. Keep soup at a low simmer.

 

Preheat oven to 375F. In a small skillet, heat olive oil over medium heat. Add

garlic and thhyme; cook for 2 minutes or until garlic is golden. Strain oil

into a heatproof bowl; discard solids.

 

Put toasts in bottom of soup tureen or casserole dish; sprinkle with half the

cheese. Pour bean soup over toasts. Drizzle garlic-thyme oil over the surface.

Sprinkle with remaining cheese. Bake, uncovered, for 30 minutes or until cheese

is golden. Serve from tureen at the table.

 

Source:

" The Beans, Lentils, and Tofu Gourmet "

Copyright:

" 2000 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 236 Calories; 25g Fat (92.7% calories

from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 11mg

Sodium. Exchanges: 1/2 Vegetable; 5 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0