INGREDIENTS

INSTRUCTIONS

Chop bacon, onion, carrots and celery into 1/2-inch dice. Place bacon in a
small stockpot, and place over medium heat; cook stirring occasionally,
until crisp, about 6 minutes. Remove the bacon, and set aside. Add the
onions and garlic to the hot bacon fat, and cook until the onions are
translucent, about 8 minutes. Add the carrots, celery and pepper, and cook
for 5 minutes. Add the Great Northern, rattlesnake, and pinto beans,
chicken stock, 5 1/2 cups water, and rosemary, and bring to a boil. Reduce
heat to medium-low, and simmer 30 minutes. Add the cabbage, and simmer
until the beans are tender, 25 to 30 minutes. Ten minutes before soup is
done, stir in salt and reserved bacon. Stir in the bread, and simmer until
bread has totally softened and just begins to break down, about 10 minutes.
Adjust the seasoning to taste with salt and pepper if necessary. Serve
ribollita drizzled with a good-quality extra-virgin olive oil and sprinkled
with the Parmesan, if desired. Serves 6 to 8.
Cuisine: "Mexican" Source: "Martha Stewart Living Magazine, Feb 1997"
S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 340 Calories (kcal); 12g Total Fat; (32% calories from fat);
20g Protein; 36g Carbohydrate; 21mg Cholesterol; 2955mg Sodium Food
Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1
1/2    Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
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