Under the Tuscan Sun Ribollita

From Lisa Chalem

This recipe dates back more than a month — to our Valentine’s Day showcase of soups of “Love, Lust, and Hate.” This one, needless to say, is pure love. Lisa and her friend Dawn first encountered this recipe in a class at the Chopping Block, and say it’s become a go-to soup ever since. Lisa offers the following tips for newcomers:

Avoid: over/undercooking the veggies, boiling instead of simmering, using pots that are not Le Creuset (or a high-quality knockoff). Before you begin read the recipe three times and set up the ingredients like you’re putting on a cooking show.

Traditional ribollita recipes include diced potatoes and adding bread at the end of cooking. I replace potatoes with an extra can of beans and serve the bread on the side, Sally Allbright style.

Also soups and stews are better the next day so this is a good make ahead dish.

Ingredients

3 cups low-sodium chicken broth
2 16-ounce cans Isola canellini beans, drained and rinsed
1/2 cup olive oil
1 large onion, small dice (about 2 cups)
2 carrots, peeled and cut into small dice (about 1 cup)
2 stalks celery, small dice (about 1 cup)
1/2 head cabbage, roughly chopped (4-5 cups)
1 bunch kale, well rinsed** and roughly chopped or 4 cups pre-washed baby kale
1 bunch Swiss chard, well rinsed*** and roughly chopped
1 cup crushed tomatoes with juice
1 teaspoon dried oregano

Preparation

Puree 1 cup chicken broth and 1 can beans in a food processor or blender. Set aside.

In large soup* pot heat oil over medium/low heat until fragrant and shimmering, not smoking. When hot add onions.

Keep the onions sizzling and stir every few minutes. When the onions begin to turn translucent add celery and carrots.

Keep it all sizzling and stir every 30-60 seconds. Taste a carrot. When it’s cooked and hot but still crunchy add cabbage, kale, and chard.

Simmer until cabbage and greens are wilted a bit but not totally soft, 2-3 minutes. Then add tomatoes, 2 cups chicken broth, and oregano.

Give it a good stir. Turn heat to medium until it simmers then turn it down so you get a nice, slow simmer. Cover and cook 10-15 minutes (until greens are tender).

Add bean puree and second can of rinsed and drained cannellini beans. Stir well and season with salt and pepper to taste. Simmer until hot.

Serve with grated Parmesan and crusty bread.

Notes:
*If you are using a Le Creuset or pot like it, set heat to medium low. The oil will take 5 or so minutes to heat. Watch closely. You can test by throwing in a chard of onion and if it sizzles loudly it’s ready. If oils smokes pitch it, let pan cool and try, try again.

**Pull leaves away from thick stems before washing and chopping.

***I use the bowl from my large salad spinner. Submerge greens in water, swish them around, pull the greens out of water and dump them into the colander. Rinse under cool water. If you still see dirt repeat the process. To shorten this step buy pre-washed and chopped mixed hearty greens and/or baby kale.

Posted: Tuesday Mar 19,2013 01:56 PM In Soup Recipes