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Ribollita | |||||||||||||||||
Course : Beans Source: SF Chronicle; Dec. 17, 1997 Serves: 6 |
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Ingredients:
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Preparation / Directions:Warm the olive oil in a heavy soup pot over medium-high heat. Add the carrots, celery, onion and prosciutto. Sauté until the vegetables are very soft, 8-10 minutes.
Add the new potatoes, beans and broth; bring to a boil. reduce heat and simmer for 20 minutes. Add the zucchini, green beans and Swiss chard; simmer for 10 minutes longer.
Meanwhile, toast the bread slices on both sides in a broiler. Divide the slices among large soup bowls.
Rosemary Oil: Combine the olive oil and rosemary in small pan. Heat until the rosemary is fragrant and the oil sizzles, about 2 minutes.
When soup is done, season well with salt and pepper.
Ladle soup over the toast and drizzle each serving with the (optional) rosemary infused oil.
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