RIBOLLITA (TUSCAN MINESTRONE)

Ribollita (Tuscan Minestrone) image

Provided by ratherbeswimmin

Categories Beans

Time 2h25m

Yield 6 serving(s)

Number Of Ingredients 17

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8 ounces dried great northern beans (1 cup) or 8 ounces dried cannellini beans (1 cup)
3 tablespoons olive oil, plus extra for garnish
1 cup chopped onion
1/2 cup chopped leek, white and light green parts only
1/2 cup diced carrot (1/2-inch dice)
1/2 cup diced celery (1/2-inch dice)
1 tablespoon minced garlic
1 teaspoon crushed dried rosemary
1 (14 1/2 ounce) can diced tomatoes, with juices
8 -10 ounces savoy cabbage, halved, cored, cut into 1/4-inch wide strips (to make 2 1/2 to 3 cups)
1 1/2 tablespoons kosher salt, plus more if needed
8 ounces russet potatoes or 8 ounces yukon gold potatoes, peeled and cut into 1/2-inch dice
8 ounces zucchini, halved lengthwise and cut into 1/2-inch thick slices
6 ounces swiss chard, stems removed and leaves cut into 1/2-inch thick strips (to make 2 cups)
8 slices day-old Italian bread, such as ciabatta (1/2-inch thick slices)
1 -2 whole garlic clove, peeled and halved
1 cup grated parmigiano-reggiano cheese, for garnish

Steps:

Rinse and sort through the beans to remove any pebbles.
Put beans in a large bowl; cover with 3 cups boiling water; soak beans for 1 hour.
Drain beans in a colander and reserve.
Heat olive oil in a large heavy pot over med-high heat.
When hot, add the onion, leek, carrot, and celery; saute until just softened, 3-4 minutes.
Add in minced garlic and rosemary; saute 1 minute.
Add 8 cups water, the reserved beans, tomatoes, cabbage, and 1 1/2 tablespoon kosher salt.
Bring to a boil; decrease heat, and cook at a simmer, covered, for 1 hour.
Add in potatoes, zucchini, and chard; simmer covered, until the potatoes and zucchini are tender and the chard is wilted, for 20-25 minutes.
Taste soup and season with salt, as needed.
When ready to serve, lightly toast the bread slices, then rub each piece on both sides with a cut garlic clove.
Either place 1 bread slice in the bottom of 6 soup bowls and ladle soup over OR ladle soup into 6 bowls and top each with a bread slice.
Garnish each serving with Parmesan cheese and a drizzle of olive oil.