Ribollita, Tuscan Twice-Boiled Soup

Description:
The recipe is adapted from Lidia's Italian-American Kitchen by Lidia Matticchio Bastianich. I copied part of the text of the directions from goodcooking website.

Hasil janjian masak bareng dengan Eliza. Gara-garanya kita punya buku yang sama dan jarang dipraktekkan juga. Gara-gara SLF yang mempertemukan buku kita. ;-p Akhirnya, kita mencoba resep ini. I used a short cut by using tinned cannelini beans and changed kale to chinese kailan since I can't find kale here.

It is a simple thick soup but full of flavour. The taste is better the next day. Nevertheless, this recipe still makes a lot of soup eventhough I have halved the original quantity.

Maap kalau fotonya gak bikin ngiler :) Udah mati gaya abizzz...


Ingredients:
1 tin cannellini (white kidney) beans, drained and rinsed

1/4 cup extra-virgin olive oil, plus more for drizzling over the soup
1 medium (about 1 cup) onions, chopped

half tablespoon tomato paste
5 cups cold water

120 g chinese kailan, washed and cut into 2.5cm strips
250 g savoy cabbage, cored and cut into 2.5cm strips
130 g Swiss chard leaves washed and cut into 2.5cm strips
1 large potato, peeled and cut into 2.5cm pieces
1 large (about 1 cup) carrot, peeled and grated
1 stalk celery, chopped

Salt
Freshly ground black pepper

1 cup day-old sourdough bread, cut into 2.5cm pieces, crusts removed
half medium red onion, chopped


Directions:
Put about three-quarters of them into a food-processor bowl or blender. Add two laddles of water and process the beans until smooth. Set aside the remaining whole beans.

Heat the oil in a big stockpot. Stir in the onions and cook, stirring, until wilted, about 4 minutes. Stir the tomato paste and 1/4 cup water together in a small bowl, and stir into the wilted onions. Pour in the bean puree, then add the kale, cabbage, Swiss chard, potatoes, carrots, and celery. Pour in the beans and their cooking liquid. Bring to a boil, then adjust the heat to simmering. Season with a teaspoon of salt and sprinkle freshly cracked black pepper and cook 45 minutes. Cool completely and refrigerate until the next day.

Stir the bread into the soup. Taste, adding salt and pepper if necessary. Cook until thickened and dense, about 30 minutes. Remove from the heat, stir well, and let stand about 15 minutes before serving.

Ladle the soup into warm bowls. Sprinkle some of the chopped red onion over each serving and drizzle a little olive oil on top.