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Ribollita Recipe

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This recipe for Ribollita is from The Taglialatela Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-2 carrots (small chopped)
1-2 celery stalk (small chopped)
1 small or 1/2 medium onion (small chopped)
cavolo nero (savoy cabbage) small head
bieta (swisschard) small head
3 cans cannelloni beans
1 can (28 oz) crushed tomatoes
4 oz pancetta (fine chopped)
6 cups chicken stock
basil
salt
pepper
crusty italian bread (day old)
olive oil
Directions:
Directions:
Add 1 tbsp oil and pancetta to pot, cook until lightly brown. Add carrots, onions, celery and saute until tender. Add tomatoes, chicken stock, and greens. Cook until greens are wilted. Add beans. Cook ~30 minutes. Adjust seasonings. Toast bread (brushed with olive oil) in broiler. Place bread slice in bottom of the bowl, serve soup over top.
Personal Notes:
Personal Notes:
I took cooking lessons while I lived in Siena from a woman named Costanza. This was one of the first dishes I learned. I served it again for my cast mates at the Renaissance Faire, with a little bit of history on the side. This was a popular renaissance peasant dish made from leftover vegetables and bread. The name literally means 'reboiled'. If nothing else this dish taught me that even during the Renaissance, the Italians were always infinitely cooler.

 

 

 

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