Ribollita

A delicious Tuscan stew. Chard, kale, cabbage ... an excellent way to preserve these late harvest veggies. Hearty and filling and, obviously, good for you too!

A friend calls this the 'Soup of the 7 Seas' because it has Cannellini beans, Carrots, Celery, Cabbage, Chard and ... uh ... Kale. We point out that that is only 6 C's and one of them is a K but it doesn't matter!

Ingredients (7 quarts)

• 3 cups dry cannellini beans
• 1½ gallons vegetable broth
• 1 head garlic, minced
• 6 sage leaves
• 3 bay leaves
• 1 Tbs salt
• ½ cup olive oil
• 3 onions, diced
• 4 carrots, sliced
• 1 bunch celery, chopped
• 3 potatoes, cut into chunks
• 1 head cabbage, coarsely chopped
• 1 bunch Swiss chard, trimmed and chopped
• 2 bunches kale, trimmed and chopped
• 2 qts tomatoes

Directions

1. Sort and rinse the beans before placing them in a large pot with the water
2. Bring to a boil over medium-high heat and cook 5 minutes
3. Turn off heat, cover, and let stand 1½ hours. Drain
4. Place the beans, chicken broth, garlic, sage leaves, bay leaves, and salt in a large pot. Bring to a boil over medium-high heat
5. Reduce heat to low and simmer until beans are tender, about 2 hours
6. Cool. Discard the bay leaves and sage leaves
7. Heat the olive oil in a large pot over medium-high heat. Add the onions; cook and stir until transparent, about 10 minutes
8. Combine the everything. Bring to a boil
9. Fill jars 1" headspace. Pressure cook at 11 lbs for 1½ hours (90 minutes)

Notes

Images

Ingredients! White beans - these are Great Northern. Chop your celery - leaves and all. Chop and sauté your onions. Scrub - don't peel - then chop your carrots. Same wtih your potatoes. Remove the stems and chop your kale. Remove the stems and chop your chard. Chop your cabbage. Make a cheesecloth bag with Sage and Bay leaves. Add it all to the pot.