← Back to Search Results slow cooking Italian
ribollita

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Italian Bread Soup

When I worked at a publishing company on Park Avenue South in Manhattan, I used to splurge (if several lunches a week can be called splurging) on big takeout cups of ribollita from a nearby Italian restaurant, now defunct. This is a hearty but colorful and fresh-tasting rendition, perfect for a winter lunch.

Yield : Serves 4 to 6

Ingredients

  • ½ large onion
  • 1 large carrot
  • 2 ribs celery
  • 2 cloves garlic
  • ½ pound dried navy beans (1¼ cups)
  • 2 quarts vegetable stock or water
  • 1 bay leaf
  • 1 sprig dried or fresh rosemary
  • 1 large head escarole or other bitter greens
  • 2 thick slices crusty white bread such as panella, cut into 1-inch cubes (about 4 cups)
  • 2 ripe tomatoes, chopped
  • ½ bunch flat-leaf parsley, stemmed and chopped Salt and freshly ground black pepper
  • 3 tablespoons good-quality extra virgin olive oil

Equipment:

  • 4-quart slow cooker

Directions

Coarsely chop the onion, carrot, celery, and garlic and place the vegetables in a 4-quart slow cooker. Add the beans, stock, bay leaf, and rosemary and cook, covered, on the low setting for 5 hours, until the beans are tender but still hold their shape.

Thoroughly wash the escarole and chop the leaves crosswise into 1-inch-wide strips; add the escarole to the cooker, along with the bread, tomatoes, and parsley, and stir gently to push the greens down into the liquid. Cover the cooker and continue to cook on the high setting for 30 minutes, or until the greens are tender. Season to taste with salt and plenty of pepper. Remove and discard the rosemary stem and bay leaf and serve the soup in deep bowls, drizzled with the oil.


© 2005 Stewart, Tabori & Chang
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings.

406kcal (20%)
189mg (19%)
15mg (26%)
237mcg RAE (8%)
1111mg
111mg
15g
6g
15g
60g
0mg (0%)
1563mg (65%)
2g (12%)
15g (23%)
6mg (32%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

fresh-from-the-market Fresh from the Market
by Laurent Tourondel
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
lucid-food Lucid Food
by Louisa Shafia
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
mom-a-licious Mom-a-Licious
by Domenica Catelli
the-provence-cookbook The Provence Cookbook
by Patricia Wells
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?