Wednesday, February 16, 2011

Ribollita Soup for my Soul

So I have been suffering tummy pains the last few days & needed some comfort. I decided to make a soup that my hubby would enjoy and I could "pick & choose" what to eat out of it, depending on how I felt. Oh yes, & it needed to be simple. Ease is key when one is doubled over in pain. I went the slow-cooker method on this one but it can be cooked in a dutch oven or stock-pot via the same method.

Ribbolito means "re-cooked" in Italian & this Tuscan bean soup is yummy slow-cooked... & even yummier as leftovers (just add more water or stock to "freshen").

Crock-pot Ribollita
5 medium carrots, peeled & chopped
3 celery stalks, chopped
4 oz. pancetta, diced
1 cup dried cannellini beans, rinsed
1 bunch of Kale, cleaned- ribs, stems & rough leaves removed
1/4 cup tomato paste
1/2 freshly grated parmesan cheese + the rind
salt & pepper
4 cups chicken stock (or veggie)
4 slices crusty bread
1/4 cup chopped fresh parsley
extra virgin olive oil
2 cloves garlic, sliced

In the pot, combine the carrots, celery, pancetta, beans, kale, tomato paste, parmesan rind, salt, pepper, chicken stock & 3 cups of water. Cook on low, 8 hours. Before serving, stir the soup well, then add parsley, grated parmesan cheese & salt & pepper to taste.

Place the slices of bread on a baking sheet, place garlic slices on the bread, then drizzle with olive oil- Bake until golden brown. Place a slice of bread in each bowl, then ladle soup over it. Top with a drizzle of olive oil & fresh, grated parmesan cheese.

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