ITALIAN VEGETABLE SOUP
AND
RIBOLLITA

TWO RECIPES IN ONE

SERVES 10 -12

2 1/4 CUPS DRY WHITE BEANS
OR
8 CUPS FRESH WHITE BEANS
1 HEAD OF GREEN LEAF CABBAGE
½ HEAD SAVOY CABBAGE
1 BUNCH SWISS CHARD
3 VERY RIPE TOMATO’S
2 STALKS CELERY
2 CARROTS (UN-PEELED)
1 LARGE RED ONION
1 MEDIUM LEEK
2 CLOVES GARLIC
1/3 CUP OLIVE OIL
2 - 3 SPRIG’S OF FRESH THYME
1 LOAF ITALIAN BREAD
(SAVE THE BREAD FOR DAY #2 LEFT OVERS)
SALT & PEPPER TO TASTE
13 ½ CUPS WARM WATER

***NOTE THAT ON CABBAGE CHOICES YOU CAN SUBSTITUTE 2 OR 3 CABBAGES FROM YOUR PERSONAL FAVORITES, BUT NO “RED” CABBAGE***

PREPARE BEANS AS SHOWN IN THE PASTA FAGIOLI RECIPE.

KEEP ½ OF COOKED BEANS WHOLE, AND PUREE ½.

THINLY SLICE YOUR CABBAGES.  COARSELY CHOP THE SWISS CHARD.

SAUTE THE CABBAGE IN HEATED OLIVE OIL UNTIL TENDER.
ADD CHOPPED SWISS CHARD AND THYME ABOUT HALF WAY THROUGH.

ADD WARM WATER.

COARSELY CHOP CARROT’S, CELERY, ONION, LEEK AND TOMATO’S.  ADD TO SOUP.

SIMMER AND REDUCE FOR 1 HOUR.

ADD COOKED AND PUREED BEANS.

SIMMER 20 MINUTES.

ADD SALT AND PEPPER TO TASTE.

THIS COMPLETES THE RECIPE FOR THE “VEGETABLE SOUP”.

IT BECOMES THE “RIBOLLITA” (LEFT OVERS) THE NEXT DAY.

SLICE YOUR ITALIAN BREAD INTO 10 OR 12 PIECES, DEPENDING ON HOW MUCH SOUP YOU HAVE LEFT TO MAKE THE RIBOLLITA.

RUB EACH SLICE OF BREAD WITH GARLIC.

BUTTER OR USE NON STICK SPRAY IN A LARGE BAKING DISH.

LAY SLICES OF BREAD ACROSS THE BOTTOM OF THE BAKING DISH, COVERING THE DISH COMPLETELY.

ADD SOUP, ANOTHER LAYER OF BREAD, AND THE REMAINDER OF SOUP.

THINLY SLICE SOME RED ONION ON TOP OF THE DISH, ADD SALT & PEPPER TO TASTE AND DRIZZLE WITH OLIVE OIL.

BAKE AT 350 DEGREES FOR 20 - 30 MINUTES.


"RIBOLLITA" LITERALLY MEANS RE-BOILED OR RECOOKED, THUS "LEFTOVERS"
-
OVER THE YEARS, WORKING IN ITALY, I'VE LEARNED THAT THE ITALIANS CONSERVE THEIR NATURAL RESOURCES IN ALL  ASPECTS.  IN THE KITCHEN BITS AND PIECES THAT WE WOULD TOSS OUT BECOME GARNISH AND PART OF A BROTH STOCK.

TWIGS WITH FRESH BASIL PULLED OFF CAN BE BRAIDED AND USED AS A FLAVORED GARNISH