April 2014

Ribollita (Tuscan Vegetable Soup)

Show: Fresh with Anna Olson 2   Chef: Anna Olson   Category: Soup

Ease of Cooking: Moderate  
Yields: 6 to 8 Servings  
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Ingredients
  • 3 tbsp olive oil
  • 4 slices thick-sliced bacon, diced
  • 1 small leek, white and light green part, thinly sliced
  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 2 medium carrots, peeled and diced
  • 2 cloves garlic, minced
  • 8 cups chicken stock
  • 3 sprigs fresh thyme
  • 1 smoked ham hock
  • 3 cups shredded Savoy cabbage
  • 2 14-oz tins navy beans, drained and rinsed
  • Salt and pepper
  • 8 slices day-old white bread
Methods
  1. Heat a heavy-bottomed stock pot over medium heat and add olive oil and bacon. Cook bacon until crisp, remove from pan and drain all but 2 tablespoons of  fat.
  2. Add leek, onion, celery and carrot and sauté until onions are translucent, about 5 minutes. Add garlic and sauté for 1 minute more.
  3. Add stock, thyme and ham hock and bring to a simmer. Cover pot and simmer for 45 minutes.
  4. Add cabbage and simmer 15 minutes more. Puree 1 tin of navy beans with 1 cup of soup liquid and add to soup.
  5. Add remaining tin of beans to soup. Remove ham hock to cool. Season to taste.
  6. Slice bread into strips and lay in a deep baking or casserole dish. Shred meat from ham hock and sprinkle over bread.
  7. Ladle soup over bread and let cool. Chill soup overnight.
  8. To serve, preheat oven to 375°F. Cover soup dish and heat until bubbling at edges, about 40 minutes. Serve immediately.
Tags: vegetables , meat


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