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Classic Garlic Minced Ribollita

Alberto Morello's Ribollita comes together with Dried Cannellini Beans Cook S, Olive Oil, Bunch Italian Parsley Chopped, Garlic Minced, and Celery Chopped. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingrediënten

• 1 1/4 cup
• 2 tbsp
• 1/2 bunch
• 2
• 1 bunch
• 1/2 lb
• 2
• 1 can
• Garnish Extra Virgin Olive Oil

Bereiding (voorbeeld)

1. 1

   Cook's note: You can save preparation time by using canned cannellini beans.

2. 2

   Use two (15 1/2-ounce) cans.

3. 3

   Use one can of beans whole; puree the beans in the other can.

4. 4

   If you use canned beans, skip the first three steps of the recipe.

5. 5

   1. Place dried beans in a large pot. Cover with cold water and allow to rest overnight or for 8 hours. Drain.

6. 6

   Cover beans with cold water and bring to boil.

7. 7

   Reduce heat and simmer, covered, for 40 minutes or until beans are thoroughly cooked and softened, but don't overcook them.

8. 8

   Drain beans, keeping the cooking water for later use.

9. 9

   Heat oil in a large soup pot on medium heat.

10. 10

    Add parsley, garlic, celery, carrots and onions.

11. 11

    Cook 30 minutes on low heat, stirring occasionally.

12. 12

    Add tomatoes and stir to combine.

13. 13

    Cook 15-25 minutes.

14. 14

    Add the whole beans and the cabbage (or Swiss chard) to the soup.

15. 15

    Add enough water to cover the ingredients and bring to a boil on high heat.

16. 16

    Simmer 30 minutes.

17. 17

    Add bean puree to soup.

18. 18

    Stir to combine.

19. 19

    Add enough boiling water to make the soup liquid.

20. 20

    Stir in bread and season with salt and pepper to taste.

21. 21

    Simmer 4 minutes, or longer if you wish the bread to further dissolve into the soup.

22. 22

    If you wish, stir in a little extra-virgin olive oil, or use it as a garnish on top of the soup after it has been ladled into individual bowls.