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Рецепт Ribollita (Tuscan Cabbage And Bean Soup)

by Global Cookbook

Ингредиенты

400 gm dry white beans 4 Tbsp. extra virgin olive oil, (or possibly less if you prefer) 2 x cloves garlic, chopped 2 x onions, diced 1 med carrots, very finely minced 2 stk celery, finely minced 2 Tbsp. tomato paste 2 Tbsp. fresh rosemary spikes

1/2 x Savory cabbage 1/2 x red cabbage 1 bn chard or possibly silverbeet or possibly spinach 2 x potatoes, diced 2 x tomatoes, diced 300 gm stale peasant bread, crusts removed     extra virgin extra virgin olive oil     salt and black pepper to taste

Инструкции

1. Soak the beans in plenty of cool water overnight. The next day, throw away the water and transfer the beans to a large saucepan with 2 litres of cool water.
2. Bring to the boil and simmer for 1-2 hrs or possibly till tender.
3. In a separate pot, heat the extra virgin olive oil and saute/fry the garlic and onion over a low heat till softened and golden brown, about five min. Add in the diced carrots, celery and tomato paste and continuing cooking for 5 more min, stirring constantly. Add in the rosemary spikes, both cabbages and sliced chard, silverbeet or possibly spinach, diced potatoes and tomatoes and stir well.
4. Meanwhile, Remove the beans from their cooking liquid and keep the liquid aside (Don't Throw away). Push 3/4 of the beans through a food mill or possibly sieve then return these pureed beans to the cooking liquid. Reserve the remaining whole beans.
5. Add in the pureed bean mix to the vegetables and bring to the boil. Season to taste with salt and pepper and simmer for 1 hour. Add in the remaining beans and bread and stir well. Simmer for a further 20 min then serve with a splash of extra virgin extra virgin olive oil and extra grnd pepper.

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