RIBOLLITA (TUSCAN BREAD SOUP)

Ribollita (Tuscan Bread Soup) image

Provided by Linda Richardson

Categories dinner, soups and stews, appetizer

Time 2h

Yield 6 servings

Number Of Ingredients 11

Ingredients

3/4 cup dried cannellini or Great Northern beans
9 to 10 slices good-quality white bread, preferably stale
6 cups beef or chicken stock, de greased, or vegetable broth
5 to 6 large kale leaves, torn into two-inch pieces (about 3 cups)
2 large carrots, peeled and chopped
2 to 3 medium potatoes, peeled and diced
1 large garlic clove, peeled and minced
Salt, if desired
Freshly ground black pepper
1/3 cup olive oil
Freshly grated imported Parmesan, preferably parmigiano reggiano, or Romano cheese

Steps:

Sort, wash and drain the beans. Soak overnight in enough water to cover by 2 inches. Alternatively, quick-soak the beans by boiling them for 5 minutes in the same amount of water. Remove from heat and let stand, covered, for 1 hour.
Drain the beans and put them into a saucepan with 1 1/2 quarts of cold water. Bring the beans to a boil, lower the heat and simmer, partially covered, for 45 minutes or until tender, but not mushy. Drain.
Toast the bread lightly; it should not be dark brown. Cut each slice into 4 pieces. Set aside in a dry place, such as an unheated gas oven.
Bring the stock to a boil in a 4-quart saucepan and add the kale. Reduce the heat and simmer for 10 minutes. Add the carrots and cook for 10 minutes. Add the potatoes, garlic and beans and let simmer for about 5 minutes, or until the potatoes are barely tender. Add salt and pepper to taste.
Preheat oven to 350 degrees.
Ladle a layer of soup into a 10- cup ovenproof casserole. Cover the soup with a single layer of toast squares. Drizzle 1 tablespoon of olive oil over the toast. Repeat with the remaining soup and toast and more of the oil, ending with a layer of soup. Push the toast gently with a spoon to insure that it is submerged. Drizzle the rest of the oil over the top.
Cover and bake for 40 minutes; for a firmer-textured soup, uncover for the last 20 minutes. Serve with grated cheese on the side.

Nutrition Facts : @context http, Calories 541, UnsaturatedFat 15 grams, Carbohydrate 50 grams, Fat 21 grams, Fiber 7 grams, Protein 41 grams, SaturatedFat 5 grams, Sodium 856 milligrams, Sugar 6 grams, TransFat 0 grams