Ribollita

Ribollita

Course :	Italian
From:	HungryMonster.com
Serves:	4

Ingredients:

3/4	cup	extra-virgin olive oil -- divided
1	medium	red onion -- chopped 1/2 inch dice
2	cloves	garlic -- peeled, sliced thin
1	medium	carrot -- scraped, chopped into 1/4 inch half-moons
2	medium	celery ribs -- chopped 1/4 inch pieces
2	medium	waxy potatoes -- peeled and cut into 1/2 inch cubes
3	cups	white cannellini or brown borlotti beans -- soaked, and cooked perfectly
4	cups	reserved bean liquid
1	cup	basic tomato sauce
1	bunch	swiss chard -- chopped 1/2 inch ribbons
1	bunch	kale -- chopped 1/2 inch ribbons
1	bunch	black cabbage -- (cavolo nero), chopped 1/2 inch ribbons
		=== garnish ===
4	slices	country bread -- toasted
1/2	cup	grated parmigiano

Preparation:

* Note: See the "Basic Tomato Sauce" recipe which is included in this collection. In a large 8-quart pot, heat oil, onion and garlic together and cook until soft. Add carrots, celery, potatoes, 2 cups of beans, 4 cups of bean cooking liquid (or water) and Basic Tomato Sauce and bring to a boil. Lower heat, add chard, kale, black cabbage and simmer 1 1/2 hours until everything is soft. Add remaining beans and adjust seasoning. Allow to cool and rest overnight. The following day, bring to a boil and serve in shallow bowls over toasted bread. Sprinkle with parmigiano tableside. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5726)