Ribollita: Difference between revisions
Created page with "⇐ Soups 400px|left You eat this on the third day, but at a pinch same day using tinned/bottled beans - but it won't taste as good. <br clear=all> ==Ingredients== :300g dried cannellini or haricot beans - or 400g tin or jar of beans :1 bunch cavil nero :olive oil :1 large onion, diced small :1 large carrot, diced small :1 stick celery, diced small :1 clove garlic, finely chopped :salt & pepper :1 tsp fennel seed, brui..." |
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#put the dried beans in plenty of cold water and soak overnight | #put the dried beans in plenty of cold water and soak overnight | ||
#;day2 | #;day2 | ||
#Drain the beans. Put them in a large pot and cover with plenty of water and bring to the boil. Remove and discard scum that rises to the surface. Reduce heat and simmer | #Drain the beans. Put them in a large pot and cover with plenty of water and bring to the boil. Remove and discard scum that rises to the surface. Reduce heat and simmer, stirring occasionally, until soft but not mushy. How long depends on size and age of beans, 20-60 minutes. Drain but keep the cooking liquor. | ||
#Meanwhile, prepare the vegetables. For the cavolo nero, trim the bottom of the stalks and strip the stalks of their leak by pulling or cutting away. Discard stalks. Chop the leaves roughly. | #Meanwhile, prepare the vegetables. For the cavolo nero, trim the bottom of the stalks and strip the stalks of their leak by pulling or cutting away. Discard stalks. Chop the leaves roughly. | ||
#Heat a few Tbsp of olive oil in a large pan with a heavy bottom. Sweat the onion, carrot and celery over low heat for at least 15 minutes, adding the garlic half way through | #Heat a few Tbsp of olive oil in a large pan with a heavy bottom. Sweat the onion, carrot and celery over low heat for at least 15 minutes, adding the garlic half way through | ||
