the original "ribollita" recipes?

Answer 1

2 cups drained and rinsed canned cannellini beans (one 19-ounce can)

4 cups water, more if needed

3 slices bacon, cut crosswise into 1/4-inch strips

3/4 teaspoon dried rosemary, crumbled

1 onion, chopped

2 cloves garlic, minced

2 carrots, chopped

1 rib celery, chopped

3/4 pound cabbage (about 1/2 small head), chopped (about 3 cups)

3/4 pound Swiss chard, tough stems removed, leaves washed well and chopped

2 teaspoons salt

1 teaspoon fresh-ground black pepper

2 cups canned tomatoes with their juice (from a 28-ounce can)

2 1 1/4-inch-thick slices country-style bread


Heat the oven to 350 degrees F. In a food processor, combine 1 cup of the beans with 1 cup of the water and puree until smooth. Set aside.


In a large saucepan, cook the bacon over moderate heat, stirring frequently, for 3 minutes. Add the rosemary, onion, garlic, carrots, and celery and cook, stirring frequently, until the vegetables start to soften, about 10 minutes. Add the cabbage, chard, salt, and pepper and cook, stirring, until the cabbage wilts, about 3 minutes. Stir in the tomatoes and cook, breaking them up with the back of a spoon, for 1 to 2 minutes. Add the remaining 3 cups of water and bring to a simmer. Stir in the bean puree and simmer for 15 minutes.


Meanwhile, put the bread on a baking sheet and toast until golden, turning once, about 15 minutes. Add the remaining beans and the toasted bread to the soup. Increase the heat to moderately high and bring just to a boil, stirring to break up the bread. If the soup is too thick, stir in some additional water.

Answer 2

Ribollita
INGREDIENTI:
1 head of cavolo nero (black-leaf kale)
a head of Savoy cabbage
1 bunch of Swiss chard
1 leek
1 onion
2 potatoes
2 carrots
2 zucchini
2 celery stalks
300 grams (approx. 10.6 ounces) of cannellini (white beans)
2 peeled plum tomatoes
extra virgin olive oil
salt and pepper
250 grams (approx. 8.8 ounces) of stale homemade white
Italian bread
PREPARAZIONE:
Pre-soak the beans for about 8 hours. Boil them in two quarts of water.In another pot, sauté the sliced onions in olive oil. Slowly add all of the other vegetables, chopped into large chunks. Let them slowly soften for about 10 minutes. Then add the water leftover from cooking the beans and half of the beans. Add the other half after pureeing them. Add salt and pepper. Cook over low heat for about two hours. Now add the sliced bread, stir well and let it boil for ten more minutes. Let it stand. Serve in earthenware bowls. Pour in a little genuine Tuscan extra virgin olive oil with a full, fruity flavor.

Answer 3

RIBOLLITA (TUSCAN VEGETABLE & BREAD SOUP)

Serving Size : 6 Preparation Time 10:00

Ingredient --
5 c Chicken stock
1 lb Chicken breasts, skinned
2 Bay leaves
3 tb Olive oil
1 Onion, chopped
2 Garlic clove -- minced
2 Carrots, diced
2 Celery stalk -- diced
1 Sweet green pepper, diced
2 c Cabbage -- chopped
1 t Dried thyme
1 t Dried rosemary
19 oz Tomatoes, coarsely chopped,
-undrained
1/4 ts Pepper
10 oz Spinach, frozen -- chopped
1/2 c Parsley, fresh -- chopped
1 sm Zucchini -- thinly sliced
19 oz White kidney beans, drained
-& rinsed (red would do
-also)
8 sl French or Italian bread,
-stale
1 c Parmesan cheese

In large saucepan, bring chicken stock, chicken
breasts and bay leaves to boil; reduce heat, cover and
simmer for about 20 minutes or until chicken is no
longer pink inside. Remove chicken and discard the
bones. Dice meat and set aside. Discard bay leaves.
Keep stock warm.

Meanwhile, in large skillet, heat 2 tbsp. of the oil
over medium heat; cook chopped onion, garlic, diced
carrots and celery for 10 minutes, stirring
occasionally. Add remaining oil, diced green pepper,
chopped cabbage, thyme and rosemary; cook over low
heat, stirring occasionally for 10 minutes.

Add vegetable mixture to stock in saucepan along with
tomatoes and pepper; bring to boil. Reduce heat,
cover and simmer for 30 minutes. Add spinach, parsley,
zucchini, kidney beans and reserved diced chicken;
cook for 5 minutes. Remove 1 cup soup and set aside.

Ladle half of the remaining soup into 24-cup Dutch
oven or casse- role; cover with 4 of the bread slices
and 1/2 cup of the parmesan cheese. Cover with
remaining soup; layer with remaining bread. Drizzle
reserved soup over top; sprinkle with remaining
parmesan cheese. (Recipe can be prepared to this
point, cooled, covered and refrigerated for up to 24
hours.) Bake, covered in 350 F. oven for 20 minutes
(45 minutes if refrigerated); uncover and bake for 20
minutes longer (45 minutes if refrigerated) or until
hot.

Garnish: ladle soup into large warmed bowls; garnish
with drizzle of olive oil and sprinkle of freshly
grated Parmesan cheese.

Answer 4

basicly left over ministrone with bread added...

Answer 5

http://www.cooking.com/recipes/static/recipe2100.htm

http://www.recipesource.com/soups/soups/10/rec1029.html

http://www.recipe-cookbook.com/print_recipe.jsp?id=4627