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PISA

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ITALIAN RECIPE OF THE DAY

RIBOLLITA - Speciality of Tuscany
RIBOLLITA - Speciality of Tuscany

For 8 servings:

  • 2 cups dried cannellini beans
  • 2 teaspoons salt
  • 1/4 cup plus 5 tablespoons olive oil
  • 2 leeks (white parts only), chopped
  • 1 large onion, finely chopped
  • 2 celery stalks with leaves, chopped
  • 2 large carrots, peeled, chopped
  • 2 bunches kale, stemmed, leaves coarsely chopped
  • 5 cups shredded Savoy cabbage
  • 1/2 cup chopped fresh parsley
  • 2 large garlic cloves, minced
  • One 14 1/2-ounce can diced tomatoes with juices
  • 2 small russet potatoes, peeled, chopped
  • 8 large pieces ciabatta or other country-style b ... continue
 

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