April 18, 2010

Smoky Ribollita

Ribollita ("twice boiled" from Italian) is a Tuscan classic made from reheated minestrone. I found this delicious soup recipe  in "Food and Wine" magazine and could not pass. It is pretty much like the minestrone with an addition of sweet smoked paprika, that makes the soup much more fragrant and tasty.
Adapted from "Food And Wine" magazine
  • 3 strips bacon, finely cut
  • 3 large celery ribs, diced
  • 2 large carrots, diced
  • 1 onion, diced
  • 1 shallot, diced
  • 4 cloves garlic, diced
  • 2 cups cannelloni beans, soaked and boiled
  • 1 bunch Lacinato kale, deveined and chopped
  • 1 bunch red chard, deveined and chopped
  • One 28-ounce can diced tomatoes
  • 4 thyme springs, the leafs finely chopped
  • 1 rosemary spring, the leafs finely chopped
  • Salt and black pepper to taste
  • 1 tsp pimenton
  • 1 tsp crushed red pepper flakes
  • 4 cups vegetable stock
  • 2 tbsp sherry vinegar
  • 1/2 cup grated Parmesan
  • 1 tbsp good quality olive oil
In a large pot cook the bacon. Add the celery, carrot and onions. Cook them until softened. Stir in the garlic, paprika, and crushed red pepper.

Add the tomatoes, greens, thyme, and rosemary, and cook stirring occasionally, until the tomato juices are evaporated. Season with salt and pepper. Add the stock and beans to the pot. Simmer over low heat for 30 minutes.

At the end stir in the vinegar, and the olive oil. Serve with Parmesan and crusty bread.

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