The day before you plan to make the soup, soak the beans in about 1 quart of
cold water for about 12 hours. Drain when ready to cook.
Heat about 3 tbl of oil in large saucepan over low heat. Add onion and
stir until it is wilted - about 5 minutes. Add tomato paste, celery and
carrots. Cook, stirring often for another 5-10 minutes until celery
softens.
Add cabbage, stirring to coat with oil, then add water and broth, beans
and thyme and ham hock if using. Season to your taste with s and p and
bring to a boil. When soup reaches the boil, reduce heat to low, cover and
cook gently for about 2 hours.
While soup is simmering, pre-heat oven to 350. Toast bread until golden,
then remove, rub with garlic halves and reserve.
When soup has cooked for 2 hours, crumble the bread roughly into the pot.
Stir and remove from heat. When completely cool, refrigerate.
Before serving the next day, return the soup pot to the stove and bring to a
boil, stirring constantly to prevent sticking. Add s and p if needed.
Garnish with olive oil and serve.
Originally Submitted
2/5/2010
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