Arborio Rice and Savoy Cabbage Soup

Arborio Rice and Savoy Cabbage Soup

3 tablespoons olive oil

1 small savoy cabbage, shredded

1 teaspoon thyme

1 teaspoon basil

dash of cayenne 

6 cups vegetable broth

½ cup Arborio rice

4 slices whole grain bread

2 cloves garlic, halved

Grated Parmesan cheese for garnish, optional

1. Heat oil in large pot over medium heat. 
2. Add cabbage, and stir to coat with oil. 
3. Stir in broth, thyme, basil, and cayenne, and season with salt and pepper. 
4. Cover, and bring to a boil. 
5. Reduce heat to medium, and simmer 15 minutes.
6. Stir in rice, and season with salt once more. 
7. Cover, and simmer 15 minutes, or until rice is tender.
8. Meanwhile, rub each bread slice with ½ clove garlic. 
9. Toast bread, then cut into fingers or cubes. 
10. Divide garlic toast fingers among 4 soup bowls. 
11. Ladle soup over toast, and sprinkle with Parmesan cheese, if desired.

Tuscan Bread and Bean

Tuscan Bread and Bean

2 cups of cannellini beans, rinsed

2 bay leaves

4 garlic cloves, chopped

1 celery stalk, chopped

2 carrots, chopped

1 yellow onion, chopped

1 leek, chopped

¾ cup olive oil

½ savoy cabbage, chiffonade

1 bunch swiss chard, chiffonade

6 cups veggie broth

salt and freshly ground pepper to taste

½ loaf of day-old bread

Parmesan cheese, shaved (optional)

1.      Cover the beans with water and soak them overnight.

2.      Cook the beans with the bay leaves and half of the garlic cloves until they are soft, about 1 hour.

3.      Strain them, reserving 1 cup of the liquid to add to the soup.

4.      In a food processor, shred the remaining 2 cloves of garlic with the celery, carrot, onion, and leek until very fine; still with tiny pieces of the vegetables, not a purée.

5.      Sauté the vegetables in a ¼ cup of olive oil on medium-low heat, about 10 minutes, or until it is fragrant and slightly colored.

6.      Add the cooked beans and the 1 cup cooking water, cabbage, swiss chard, and veggie broth.

7.      Bring to a simmer and cook for approximately one hour.

8.      Season to taste with salt and pepper.

9.      Tear the stale bread into small chunks and place a handful of the bread in each bowl.

10.  Ladle the soup over it and let it sit for a few minutes for the bread to soften and the broth to be absorbed.

11.  Finish each bowl with olive oil, freshly ground black pepper, and Parmesan cheese.

Italian Peasant Soup with Cabbage, Beans & Cheese

Italian Peasant Soup 

2 cups cannellini beans, cooked

3 tablespoons olive oil, divided

1 medium onion, halved and sliced

4 cups shredded savoy cabbage 1 teaspoon thyme 1 teaspoon of oregano

3 cloves garlic, minced, plus 1 clove garlic, halved

6 cups vegetable broth

Freshly ground pepper to taste

8 slices of Italian or French bread

1 cup grated parmesan cheese

1. Mash 1 1/2 cups beans with a fork.  2. Heat 1 teaspoon oil over medium heat in a Dutch oven or soup pot.  3. Add onion and cook, stirring often, until softened and lightly browned, 2 to 3 minutes.  4. Add cabbage, thyme, oregano, and minced garlic; cook, stirring often, until the cabbage has wilted, 2 to 3 minutes.  5. Add broth, mashed beans, and whole beans; bring to a simmer.  6. Reduce heat to medium-low, partially cover and simmer until the cabbage is tender, 10 to 12 minutes. Season with pepper.  7. Shortly before the soup is ready, toast bread lightly and rub with the cut side of the garlic clove (lightly or heavily depending on taste).  8. Divide toast among 8 soup plates.  9. Ladle soup over the toast and sprinkle with cheese.

Ribollita

Ribollita

Italian bread soup.  Very comforting on cold winter days.

3

1 lb. dried cannellini beans, soaked overnight

6 cups vegetable broth

1/4 cup of olive oil

2 medium yellow onions, chopped

2 carrots, thickly sliced

2 ribs celery, thickly sliced

2 all-purpose potatoes, thickly sliced

1 large bunch swiss chard, coarsely chopped

1 bunch cavolo nero or kale, coarsely chopped

1⁄2 small savoy cabbage, coarsely chopped

1 cup chopped plum tomatoes

3 thick slices day-old country white bread

Salt and freshly ground black pepper

1. Cook beans in the broth for 1 to 1 1/2 hours, reserving cooking liquid.

2. Reserve 1 cup cooked beans; then purée remaining beans along with 2 cups of the cooking liquid.

3. Set beans, purée, and remaining cooking liquid aside in three separate containers.

4. Heat oil in a large pot over medium-low heat.

5. Add onions, and cook until soft, about 10 minutes.

6. Add carrots, celery, potatoes, chard, cavolo nero, and cabbage, stirring until mixed.

7. Add tomatoes, cover, and cook until greens wilt, about 20 minutes.

8. Add puréed beans and remaining cooking liquid, and simmer, covered, until vegetables are soft, about 1 hour.

9. Add bread and reserved beans, stir gently, cover, return to a simmer and cook until bread begins to soften, about 10 minutes.