shovan
DIS Veteran
- Joined
- Apr 29, 2006
- Messages
- 8,356
I meant the soup recipe.
But I wouldn't mind a Outback bread recipe either.
I think we're going out tonight even though we went out last night. Tsk Tsk I know.
OH!!!
Sorry! 
Here's the original Mario Batali Recipe.
Ribollita Recipe
1/4 cup extra virgin olive oil plus 1/2 cup
1 medium red onion, chopped into 1/2 inch dice
2 cloves garlic, peeled and thinly sliced
1 medium carrot, scraped and chopped into 1/4 inch thick half moons
2 ribs celery, chopped into 1/4 inch pieces
2 waxy potatoes, peeled and cut into 1/2 inch cubes
3 cups white cannellini or brown borlotti beans, soaked and fully cooked
4 cups reserved bean liquid
1 cup basic tomato sauce
1 bunch Swiss chard, chopped into 1/2 inch ribbons
1 bunch kale, chopped into 1/2 inch ribbons
1 bunch black cabbage (cavolo nero), chopped into 1/2 inch ribbons
Garnish: 4 slices country bread, toasted 1/2 cup grated parmigiano
In a large 8 quart pot, heat oil, onion and garlic together and cook until soft. Add carrots, celery, potatoes, 2 cups of beans, 4 cups of bean cooking liquid (or water) and basic tomato sauce and bring to a boil. Lower heat, add chard, kale, black cabbage and simmer 1 1/2 hours until everything is soft. Add remaining beans and adjust seasoning. Allow to cool and rest overnight. The following day, bring to a boil and serve in shallow bowls over toasted bread. Sprinkle with parmigiano tableside.
Of course I've tweaked this recipe a bit and I change it up depending on what I have in the house. My first change was using canned beans instead of bothering cooking them & added Italian Sausage for a bit more flavor. I've also used whatever tomato products I have on hand. I have trouble find Chard & Kale at the grocery so I've used different greens. This last time I used an Extra large bag of baby spinach. Here's my tweaked recipe
Ribollita Sheryls Version
1/4 cup extra virgin olive oil
3-4 links of Sweet Italian Sausage, regular or turkey
1 box Swanson Chicken Broth
2 cups water (approximately)
1 medium red onion, chopped into 1/2 inch dice
2 cloves garlic, peeled and thinly sliced
1 medium carrot, scraped and chopped into 1/4 inch thick half moons
2 ribs celery, chopped into 1/4 inch pieces
2 cans White Cannellini Beans or Great Northern White Beans, rinsed and drained
1 cup basic tomato sauce (A Good Jarred Sauce is fine)
Or
¼ can tomato paste & 1 can diced tomatoes with liquid
½ bunch Swiss chard, chopped into 1/2 inch ribbons
½ bunch kale, chopped into 1/2 inch ribbons
Any greens you like can be substituted,Ive used bagged spinach, green or purple cabbage is also good
Garnish: 4 slices country bread, (large bagged croutons works fine also)
1/2 cup grated parmigiano
In a large 8 quart pot, heat oil, split casing on Sausage & brown in oil. When onion and garlic together and cook until soft. Add carrots, celery, 1-can beans, chicken stock and basic tomato sauce (or paste & diced tomatoes) and enough water to fill pot and bring to a boil. Lower heat, add chard, kale, or cabbage and simmer 1 1/2 hours until everything is soft. Add remaining beans and adjust seasoning. Allow to cool, rest overnight.
(This is better the next day, but we never wait!)
The following day, bring to a boil and serve in shallow bowls over toasted bread. Sprinkle with parmigiano tableside.
Meanwhile, my bag will probably exceed the weight limit.
) so I haven't gotten his response yet. Since it's already 8 and he hasn't gotten home yet, I doubt he'll say much as he shovels it in!
She wore her Mother out, worked on her Pa and then put me to sleep chattering about everything that she could think of. Her Dad works nights so he gets his turn today 
He loves the Holidays but cannot stand chaos so it really is not fun. He does help with the tree. He has a thing about it being straight 
