ribollita
Ribollita (Tuscan Vegetable Soup) Ribollita literally means "re-boiled." It usually consists of leftovers that are reheated with the addition of beans. In Tuscany, olive oil is ser...
Ingredients
- 1/2cupdried cannellini beans
- 1onion, chopped
- 1carrot, chopped
- 1stalk celery, chopped
- 1leek, chopped
- 3tomatoes, peeled and chopped
- 3clovegarlic
- 2cupdiced zucchini
Directions
- 1
Ribollita (Tuscan Vegetable Soup) Ribollita literally means "re-boiled." It usually consists of leftovers that are reheated with the additio
- 2
In Tuscany, olive oil is served as a condiment to be poured into the soup at the table
- 3
1/2 cup dried cannellini beans 1 onion, chopped 1 carrot, chopped 1 stalk celery, chopped 1 leek, chopped 3 tomatoes, peeled and chopped 3 c
- 4
Put dried beans in a pan with 1 1/2 pints of cold water and bring to boil
- 5
Turn off heat and leave beans to soak for 1 hour
- 6
Heat some olive oil in a large pan and add garlic, onion, carrot, celery and leek and sauté gently for 5 minutes
- 7
Add drained beans, tomatoes and 3 pints cold water
- 8
Simmer gently for 1 hour or until beans are tender