Renee's Ribolitta
February 02, 2007
After spending a month in South America where beef, lamb,
and goat rule, it was time for us to "step away from the meat"!
Additionally, cold and flu season is in full force, so a hearty, nutritious,
low-fat vegetable soup/stew is the perfect foil for the chill of winter and
whatever ails you!
Tuscan style Ribolitta is a typical soup based on
white beans and kale. More stew-like than soupy, it's a stick-to-the-ribs
main course. My California version varies from the traditional recipe in
that I prep the vegetables separately, combining them at the end so that the
soup is bright, fresh, and vibrant. While not difficult to prepare, it is
a bit time-consuming. So build a fire, hunker down in your kitchen with
some "cooking wine" (wine to drink as you cook!), put on some music, and fill
your home with wonderful aromas...
Since the recipe is broken down into steps, I have
included a shopping list at the bottom for all of the ingredients.
RENEE'S
RIBOLITTA (Yield: Approximately 6
servings)
For the beans:
12 oz. (approximately 2 generous cups) dried Greek fasiola
gigantes beans (these are truly huge and have great texture!)
cold water
Put the beans in a large bowl and cover with enough water
to cover by 3 inches. Soak 8 hours (or overnight). Drain
beans.
Cooking the beans:
2 celery stalks, cut into halves
2 small carrots, peeled and cut into
halves
1 small white or yellow onion, peeled with root end
intact, cut in half pole-to-pole
3 large cloves of garlic, peeled and gently
smashed
6 sprigs fresh Italian parsley, stems
included
3 sprigs fresh thyme
3 sprigs fresh oregano or marjoram
2 bay leaves
Combine the soaked beans in a large stock pot with all of
the above aromatics; add cold water to cover by 4 inches. Do not add any
salt at this step; many sources claim that salt during cooking can toughen the
beans. Bring just to a boil over high heat; reduce heat to a low
simmer. Cover pot with lid askew to retain heat but allowing some
steam to escape in order to reduce/concentrate broth. Maintain a very
gentle simmer, and stir occasionally. Cooking time may vary due to how
long the beans were pre-soaked, but plan on anywhere from 2 to 4 hours (mine
took about 3 hours). Test beans for doneness by removing one and biting
it; the texture should still be firm but a bit creamy as well. When the
beans are done, remove the herb stems, celery and carrot chunks, onion, bay
leaves, garlic cloves, and discard. Reserve cooked beans and their
liquid.
While the beans are cooking, prepare the
vegetables:
1 bunch dark green kale (sometimes called "dinosaur
kale")
2 heaping handfuls of fresh green beans
Olive oil as needed
3 oz. prosciutto, (pancetta or bacon may be
substituted) finely diced* (see note under shopping list)
2 small carrots, peeled and cut into small
dice
2 celery stalks from the "heart" with leaves attached, cut
into small dice
1 small white or yellow onion, cut into small
dice
2 large cloves of garlic, peeled and minced
2 small yellow crookneck squash or zucchini (I prefer the
yellow for the color), cut into medium dice
1 tablespoon dried Italian seasoning or herbs d' provence
Coarse salt and freshly ground black pepper to taste
1 14.5 oz. can petite-cut diced tomatoes,
drained
Kale:
Bring a large pot of water with 1 tablespoon salt to a
boil. Rinse the kale, and cut the central rib and stem from each
leaf. Tear the leafy parts into medium pieces; keep separate from the
stems. Cut the stems into 1 to 1&1/2 inch peices. Put the stems
into the boiling water and cook for 5 minutes. Add the leaves to the stems
in the pot and continue cooking for 5 more minutes. Drain and set aside
cooked kale. (Tip: You can reserve your hot water if you prefer for
the green beans)
Green Beans:
Bring a medium pot of water with 2 teaspoons salt to
a boil (or use reserved kale water). Prepare an ice bath in a roomy bowl
to "shock" beans after blanching. Rinse green beans, and remove stem
ends. Cut green beans into 1&1/2 inch pieces. Add the beans to
the rapidly boiling water and cook for 3 minutes. Drain beans and
immediately plunge into icewater bath. When beans are cold, drain and set
aside.
Mirepoix:
Heat enough olive oil in a 12 inch saute pan to coat
bottom over medium high heat. Add prosciutto, stirring frequently, until
slightly crisped and a bit of fat has been rendered. Remove prosciutto
from pan with a slotted spoon and set aside. Add the carrots, celery,
onion, and garlic to the pan; saute just to a slightly under-done
state. Add the squash to the pan and continue cooking until the vegetables
are "al dente". Season with dried herbs and salt and
pepper. Stir in the drained tomatoes. Add the cooked prosciutto
back to the vegetables. Set aside.
Final Preparation:
Combine cooked white beans and their liquid with the
cooked kale, cooked greenbeans, and mirepoix.
Add:
1 cup toasted, finely ground bread
crumbs
Chicken, turkey, or vegetable broth to desired
consistency.
Taste; adjust salt accordingly.
The breadcrumbs add some "body" to the soup. Don't
add too much additional stock to the soup; aim for a stew-like concoction with
just a hint of brothy liquid.
Plating:
Ladle ribolitta into warm, wide bowls. Garnish with
a generous drizzle of high-quality extra-virgin olive oil and freshly
grated parmesan cheese. (A few pinches of chopped fresh parsley leaves and
a bit of grated lemon zest is a nice optional touch.) Serve with crusty
multi-grain bread.
SHOPPING
LIST:
12 oz. Greek Fasiola white beans (available at Corti
Bros.)
1 14.5 oz can petite-cut diced tomatoes
3 oz. prosciutto (pancetta or bacon are fine
substitutions); omit for a vegetarian version
*Note: I found a great product at Safeway called
Boci "prosciutto kisses". It's two little pouches (3 oz. each) of minced
prosciutto- very handy for a variety of uses!
Dried or fresh bay leaves
Dried Italian seasoning or herbs d' provence
Coarse (kosher) salt
Black Pepper
Olive or vegetable oil for sauteeing
Extra-virgin, good quality olive oil for
garnish
Small chunk of parmesan cheese
Unseasoned bread crumbs or bread to make your own (toasted
and finely ground)
Chicken stock (approximately 2 cups)
Artisan bread
1 bunch dark green "dinosaur" kale
1 bunch celery
4 carrots (tip: buy them with the tops attached- the
leafy greens are a sign of freshness!)
2 small white or yellow onions
1 garlic bulb
Fresh Italian parsley
Fresh thyme
Fresh oregano or marjoram
2 heaping handfuls of fresh green beans
2 small yellow or zucchini squashes
WINE
SUGGESTIONS:
EASY! Chianti Classico, or other
medium bodied Sangiovese based red wines.
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