Wednesday, January 14, 2009


Cook Time: 20 min
Level: Easy
Yield: 4 servings


* 2 tablespoons extra-virgin olive oil, plus some for drizzling at the table
* 4 large cloves garlic, chopped
* 1 medium onion, chopped
* 2 carrots, peeled and diced
* 2 ribs celery, chopped
* 1 fresh laurel leaf or 1 dried bay leaf - fresh bay is available
in herb section of larger markets
* Coarse salt and freshly ground black pepper
* 2 cans small white beans, such as Goya brand, cannellini beans
may be substituted but look for cans marked "small white beans" on
international foods aisle of market
* 6 cups chicken stock or broth
* 2 cups tomato sauce
* 3 cups stale chewy Italian bread, crust removed and bread torn
into pieces, about 1/2 a loaf
* 1 small white onion, thinly sliced or finely chopped, for garnish
* 1 cup grated Parmigiano-Reggiano, for garnish


Heat a deep, heavy bottomed pot over moderate heat. Add oil, garlic,
onions, carrots, celery and bay to the pot. Season vegetables with
salt and pepper and saute until they begin to soften 5 to 7 minutes.
Add beans, stock and tomato sauce. Bring soup to a boil over medium
high heat. Remove lid and stir in torn stale bread. Stir soup and
incorporate bread as it breaks down. When soup is becomes thick and
bread is distributed evenly, adjust seasoning and serve the soup in
shallow bowls. Some ribolittas are so thick, the spoon can stand
upright. This is a subjective technique. Make yours as thick or thin,
as you like with the addition of either more bread or additional stock
or water.

Top shallow bowlfuls of soup with thinly sliced or finely chopped raw
onion, a drizzle of extra- virgin olive oil and a generous sprinkling
of grated Parmigiano-Reggiano.


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