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Ribollita (Italian Cabbage and Bean Soup)
THE AMATEUR GOURMET17Ingredients
75Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1/4 cup extra-virgin olive oil
- 1 Spanish onion (thinly sliced)
- 1 leek (white and light green parts only, thinly sliced [be sure to cut it vertically first and to wash the layers under running water, or you might get sand in your soup])
- 2 carrots (cut into 1/4-inch dice)
- 2 celery stalks (cut into 1/4-inch dice)
- 3 garlic cloves (thinly sliced, plus 1 whole garlic clove)
- 2 sprigs fresh thyme (or rosemary or both)
- 1 bay leaf
- 1 lb. cavolo nero (roughly chopped, black cabbage)
- 1/2 lb. white cabbage (roughly chopped)
- 2 Tbsp. tomato paste
- 1 can cannellini beans (drained, but not rinsed)
- 6 cups water (or more, if necessary)
- peasant bread (Italian, or sourdough, sliced thickly)
- salt
- pepper
- freshly grated Parmesan
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