ITALIAN VEGETABLE SOUP

AND

RIBOLITA

SERVES 10 -12

2 1/4 CUPS DRY WHITE BEANS

OR 

8 CUPS FRESH WHITE BEANS

1 HEAD OF GREEN LEAF CABBAGE

½ HEAD SAVOY CABBAGE

1 BUNCH SWISS CHARD

3 VERY RIPE TOMATO’S

2 STALKS CELERY

2 CARROTS (UN-PEELED) 

1 LARGE RED ONION

1 MEDIUM LEEK

2 CLOVES GARLIC

1/3 CUP OLIVE OIL

2 - 3 SPRIG’S OF FRESH THYME

1 LOAF ITALIAN BREAD

(SAVE THE BREAD FOR DAY #2 LEFT OVERS)

SALT & PEPPER TO TASTE

13 ½ CUPS WARM WATER

***NOTE THAT ON CABBAGE CHOICES YOU CAN SUBSTITUTE 2 OR 3 CABBAGES FROM YOUR PERSONAL FAVORITES, BUT NO “RED” CABBAGE***

PREPARE BEANS AS SHOWN IN THE PASTA FAGIOLI RECIPE.

KEEP ½ OF COOKED BEANS WHOLE, AND PUREE ½.

THINLY SLICE YOUR CABBAGES.  COARSELY CHOP THE SWISS CHARD.

SAUTE THE CABBAGE IN HEATED OLIVE OIL UNTIL TENDER.

ADD CHOPPED SWISS CHARD AND THYME ABOUT HALF WAY THROUGH.

ADD WARM WATER.

COARSELY CHOP CARROT’S, CELERY, ONION, LEEK AND TOMATO’S.  ADD TO SOUP.

SIMMER AND REDUCE FOR 1 HOUR.

ADD COOKED AND PUREED BEANS.

SIMMER 20 MINUTES.

ADD SALT AND PEPPER TO TASTE.

THIS COMPLETE’S THE RECIPE FOR THE “VEGETABLE SOUP”.

-

IT BECOMES THE “RIBOLLITA” (LEFT OVERS) THE NEXT DAY.

SLICE YOUR ITALIAN BREAD INTO 10 OR 12 PIECES, DEPENDING ON HOW MUCH SOUP YOU HAVE LEFT TO MAKE

THE RIBOLLITA.

RUB EACH SLICE OF BREAD WITH GARLIC.

BUTTER OR USE NON STICK SPRAY IN A LARGE BAKING DISH.

LAY SLICES OF BREAD ACROSS THE BOTTOM OF THE BAKING DISH, COVERING THE DISH COMPLETELY.

ADD SOUP, ANOTHER LAYER OF BREAD, AND THE REMAINDER OF SOUP.

THINLY SLICE SOME RED ONION ON TOP OF THE DISH, ADD SALT & PEPPER TO TASTE AND DRIZZLE WITH OLIVE OIL.

BAKE AT 350 DEGREES FOR 20 - 30 MINUTES.