REBOLLITA ( ITALIAN CABBAGE SOUP)
Rebollita in Italian means "reboiled". This is a slightly changed verison of recipe from William-Sonoma's SOUP FOR SUPPER...and modified for the crock pot. Easy and tasty. Freezes well.(Refrigeration time is not included in Cooking Time.)
Provided by Caroline Cooks
Categories Ham
Time 6h15m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Chop bacon into ½" pieces and sauté until almost done.
- Add onions, garlic, and celery; cook to soften, about 8 minutes.
- Add all to crock pot.
- Add remaining ingredients and cook on LOW for 6-8 hours.
- Cool and refrigerate overnight for best flavor.
- To serve: Reheat; and place slices of bread in bottom of soup bowls and ladle hot Ribollita over bread.
Nutrition Facts : Calories 449.1, Fat 18.8, SaturatedFat 6.3, Cholesterol 47.1, Sodium 1238.2, Carbohydrate 43.8, Fiber 8.3, Sugar 8.7, Protein 26.7
RIBOLLITA
Provided by Ina Garten
Categories main-dish
Time P1DT1h50m
Yield 8 servings
Number Of Ingredients 17
Steps:
- In a large bowl, cover the beans with cold water by 1-inch and cover with plastic wrap. Allow to soak overnight in the refrigerator.
- Drain the beans and place them in a large pot with 8 cups of water, and bring to a boil. Lower the heat and simmer uncovered for 45 minutes. Add 1 teaspoon of salt and continue to simmer for about 15 minutes, until the beans are tender. Set the beans aside to cool in their liquid.
- Meanwhile, heat the oil in a large stockpot. Add the pancetta and onions and cook over medium-low heat for 7 to 10 minutes, until the onions are translucent. Add the carrots, celery, garlic, 1 tablespoon of salt, the pepper, and red pepper flakes. Cook over medium-low heat for 7 to 10 minutes, until the vegetables are tender. Add the tomatoes with their puree, the cabbage, if using, the kale, and basil and cook over medium-low heat, stirring occasionally, for another 7 to 10 minutes.
- Drain the beans, reserving their cooking liquid. In the bowl of a food processor fitted with a steel blade, puree half of the beans with a little of their liquid. Add to the stockpot, along with the remaining whole beans. Pour the bean cooking liquid into a large measuring cup and add enough chicken stock to make 8 cups. Add to the soup and bring to a boil. Reduce the heat and simmer over low heat for 20 minutes.
- Add the bread to the soup and simmer for 10 more minutes. Taste for seasoning and serve hot in large bowls sprinkled with Parmesan and drizzled with olive oil.
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