Ribollita Recipe
Ribollita means “re-boiled” in Italian. It's a vegetable and bean soup thickened with leftover bread. Made in the slow cooker, it's a cinch.
SERVES ► 8
- 1 pound dried cannelloni beans
- 4 cups water
- 4 cups Beef Stock
- ¼ cup olive oil
- 2 onions, chopped
- 4 cloves garlic, chopped
- 2 potatoes, peeled and cubed
- 1 teaspoon salt
- ¼ teaspoon pepper
- 3 cups chopped red cabbage
- 3 carrots, peeled and sliced
- 4 stalks celery, chopped
- 6 Freezer Wheat Rolls
- 3 tablespoons butter
- 1 (28-ounce) can stewed tomatoes, chopped
- ½ cup grated Parmesan cheese
Sort beans and rinse.
Place beans in large pot and cover with water; bring to a boil. Boil for 2 minutes, then remove from heat, cover, and let stand for 2 hours. Drain well and pour beans into 5–6 quart slow cooker; add water and stock.
In heavy saucepan, heat olive oil over medium heat. Add onions and garlic; cook and stir for 3–4 minutes until vegetables start to soften.
Add to slow cooker with potatoes, salt, and pepper; stir well.
Add cabbage, carrots, and celery to slow cooker. Cover and cook on low for 7–8 hours until vegetables and beans are almost tender.
Meanwhile, slice rolls in half and spread cut sides with butter. Place under broiler or in toaster oven; broil or toast until crisp and golden brown.
Cut rolls into 1″ pieces and stir into soup along with tomatoes. Cover and cook on low for 1–2 hours until bread has softened. Stir the soup well and serve with Parmesan cheese.
Turkey Broth
To make turkey broth with a leftover roasted turkey, cover the turkey carcass with water and add a chopped onion and carrot. Bring to a boil, reduce heat, and simmer for 3–4 hours. Strain broth, discard solids, and freeze in ½-cup portions. Use in any soup in place of chicken broth.
