Tuesday, October 5, 2010

Soup: La Ribolita

Ohhh this is so good! The weather is finally starting to cool down a bit in FL so this ment, soup time in our house, I have never made this soup and I must say it was very comforting and filling! and the entire house smelled so good.


- 1 large carrot, chopped
- 1 large zucchini, chopped
- 1/4 of a head of cabbage, chopped very thin
- 2 bunches of green onions, chopped (or you may use 1 spanish onion instead)
-1 can of cannelini beans
- 2 cloves of garlic, chopped
- 1 cup of tomato sauce
- 3/4 cups of red wine
- 4 cups of chicken stock
- 2 tablespoons of fresh chilli or dried chilli (if you are using spicy chilli reduce to 1 teaspoon)
- a couple of slices of fresh country bread (optional I did not use it, this will make your soup more chunky)

Chop your onions.

Preheat some olive oil in a large pot, add the onions.

While the onions cook for a few minutes on medium-low heat chop the rest of your ingredients, my daughter decided to help me and since she can't cut with a real knife she decided to shred the carrots ;)

Chop carrots, garlic, zucchini, and cabbage

Now add the carrots to the pot and cook for a few minutes, until tender.

Now add the garlic

Now add your zucchini, cabbage, spices mix and cook for about 5 minutes

Now add your beans, I always wash my canned beans before cooking them.

Add your tomato sauce

Mix and add your wine and chicken stock

That's it! mix, cover, lower the heat and cook for about 40-45 minutes, serve hot with crunchy fresh bread and sprinkle some parmessan cheese :)))))

Note: if you want to add the bread now would be the time, right after the wine.


1 comment:

sandi said...

i don't know how with step by step directions and pictures I can manage to mess up this soup, my did not look like yours in the picture, need to follow the directions more precise next time. Looking forward to more soups