Special Diets

Tuscan Ribollita

• From: The Bean Institute

Ingredients

• 2 cups dry cranberry beans or pinto beans

• 2 bay leaves

• 4 cloves garlic

• 1 stalk celery, chopped

• 2 med carrots, chopped

• 1 med white onion, chopped

• 1/4 cup olive oil

• 1/2 head savoy cabbage, cored and chopped

• 1 bunch Swiss chard (or kale), stemmed and chopped

• 5 cups water

• 1/2 tsp kosher salt

• 1/2 tsp freshly cracked black pepper

• 6 slices Italian bread, torn into pieces

• 6 tsp olive oil (for drizzling over the top of each bowl of soup)

• 1/4 cup Parmesan cheese, freshly grated

A Tuscan dish that celebrates seasonal vegetables and the first press of extra virgin olive oil. Adding bread turns this soup into a main course.

Directions

• In a large pot cover the beans with water and soak overnight.
• Drain the soaking liquid, cover the beans with water, and cook the beans with the bay leaves and 2 of the garlic cloves over medium heat until they are soft, about 60 to 90 minutes. Strain the beans, reserving 1 cup of the liquid to add to the soup.
• In a food processor, shred the remaining 2 cloves of garlic with the celery, carrot, and onion until very finely chopped. You want tiny pieces of the vegetables, not a purée.
• Sauté the vegetables in ¼ cup of extra-virgin olive oil on medium-low heat, about 10 minutes, or until they are fragrant and slightly colored.
• Add the cooked beans and the 1 cup cooking water, cabbage, chard (or kale), and water. Bring to a simmer and cook for approximately one hour. Season with salt and pepper.
• Crumble the bread into small chunks and place a handful of the bread in each bowl. Ladle the soup over it and let it sit for a few minutes for the bread to soften and the broth to be absorbed.
• Finish each bowl with a teaspoon of extra virgin olive oil and a few teaspoons freshly grated Parmesan.