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http://www.lifestylefood.com.au/recipes/10494/ribollita-tuscan-vegetable-soup

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Ribollita (Tuscan Vegetable Soup)

Ribollita means re-boil and like most soups it tastes better the second day. It’s amazing how the bread adds a creaminess without adding cream.

Ingredients

Method

  • 1.

    Heat a heavy-bottomed stock pot over medium heat and add olive oil and bacon. Cook bacon until crisp, remove from pan and drain all but 2 Tbsp fat. Add leek, onion, celery and carrot and sauté until onions are translucent, about 5 minutes. Add garlic and sauté 1 minute more. Add stock, thyme and ham hock and bring to a simmer. Cover pot and simmer for 45 minutes. Add cabbage and simmer 15 minutes more. Puree 1 tin of navy beans with 1 cup of soup liquid and add to soup. Add remaining tin of beans to soup. Remove ham hock to cool. Season to taste.

  • 2.

    Slice bread into strips and lay in a deep baking or casserole dish. Shred meat fro ham hock and sprinkle over bread. Ladle soup over bread and let cool. Chill soup overnight.

  • 3.

    To serve, preheat oven to 375F (190C). Cover soup dish and heat until bubbling at edges, about 40 minutes. Serve immediately.

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Andrew Graham

Pinot Noir, Chardonnay and Other Whites are the best wines to pair with Ribollita (Tuscan Vegetable Soup).

 
 

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Posted by MarkReport
This looks delicious!!! I'm making it tonight, perfect for the cold weather!
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