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Recipe Name: Alberto Morello's Ribollita Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 1/4 Cup(s) Dried cannellini beans, see
cook's note
2 Tablespoon(s) Olive oil
1/2 Bunch Italian parsley
2 Cloves garlic, minced
1 Celery, chopped
1/2 Pound(s) Carrots, peeled and chopped
2 Red onions, chopped
1 14 1/2-ounce diced
tomatoes drained
3 Cup(s) Coarsely chopped savoy
cabbage or Swiss chard
ribs removed before
chopping up to 4
10 Stale rustic bread, such as
ciabatta about 1-1 1/2
inches thick see cook's
Salt, sea salt preferred
and freshly ground black
pepper to taste
Optional garnish:
Extra-virgin olive oil
Cook's note: You can save preparation time by using canned cannellini
beans. Use two (15 1/2-ounce) cans. Use one can of beans whole; puree
the beans in the other can. If you use canned beans, skip the first
three steps of the recipe. Place dried beans in a large pot. Cover
with cold water and allow to rest overnight or for 8 hours. Drain.
Cover beans with cold water and bring to boil. Reduce heat and simmer,
covered, for 40 minutes or until beans are thoroughly cooked and
softened, but don't overcook them. Drain beans, keeping the cooking
water for later use. Divide the beans in half. Leave half whole and
process the other half until pureed in a food processor fitted with
the metal blade. Set aside. Heat oil in a large soup pot on medium
heat. Add parsley, garlic, celery, carrots and onions. Cook 30 minutes
on low heat, stirring occasionally. Add tomatoes and stir to combine.
Cook 15-25 minutes. Add the whole beans and the cabbage (or Swiss
chard) to the soup. Add enough water to cover the ingredients and
bring to a boil on high heat. Simmer 30 minutes. Add bean puree to
soup. Stir to combine. Add enough boiling water to make the soup
liquid. The exact amount of liquid will vary; you need to balance the
amounts of liquid to the bread so that when the bread absorbs the
liquid, the soup is very thick. Stir in bread and season with salt and
pepper to taste. Simmer 4 minutes, or longer if you wish the bread to
further dissolve into the soup. If you wish, stir in a little
extra-virgin olive oil, or use it as a garnish on top of the soup
after it has been ladled into individual bowls. Yield: 10 servings
Nutritional information (per serving): 264 calories, 4.1 grams fat,
0.7 grams saturated fat, no cholesterol, 290 milligrams sodium, 14
percent calories from fat Source: Alberto Morello, Prego Ristorante,
Irvine Posted to recipelu-digest by (Nadia I Canty) on
Mar 27, 1998

Nutrition (calculated from recipe ingredients)
Calories: 1789
Calories From Fat: 536
Total Fat: 60.8g
Cholesterol: 0mg
Sodium: 3231.7mg
Potassium: 9390.6mg
Carbohydrates: 249.4g
Fiber: 81g
Sugar: 35.2g
Protein: 86.5g

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