Ribollita

This is the perfect soup to showcase olio nuovo which becomes available around november. It is intended to be away of using the kitchen�s leftovers. John and Duskie love it so much that when we moved to Sonoma, John�s first goal was to grow everything for this soup himself, including the olives – for which we provided the trees!

2 cups dry white beans (they recommend Phipp’s Ranch), soaked overnight
2 bay leaves
4 cloves peeled garlic, divided
2 stalks celery
2 carrots, peeled
1 onion, peeled
1 leek, white part only
DaVero Dry Creek Estate olio nuovo
1/2 savoy cabbage, cut into thin ribbons (chiffonade)
1 bunch lacinato kale, stemmed and cut into chiffonade
6 cups water
kosher salt and freshly ground black pepper
1/2 loaf day old rustic bread, crust removed

Cook the beans with the bay leaves and 2 of the garlic cloves until soft, about 1 hour. Strain reserving 1 cup of the liquid to add to the soup.

Process the remaining 2 cloves garlic with the celery, carrot, onion, and leek until very fine, but not wet (still with tiny pieces of the vegetables, not a puree). Saut� the vegetables in about 1/4 cup extra virgin olive oil on medium-low heat until fragrant and slightly browned, about 10 minutes. Add the beans and their cooking water, cabbage, chard, and water. Let simmer approximately an hour. Season to taste with salt and pepper.

Crumble the stale bread into chunks and place a handfull of the bread in each bowl. Ladle soup over and let sit a few minutes for bread to soften and broth to be absorbed. Finish each bowl with more extra virgin olive oil and freshly ground black pepper.

About

Colleen is an accomplished chef and restaurateur. Originally from a dairy farm in rural Wisconsin, Colleen learned to cook in France and Germany before settling in the Bay Area. She spent five years as a chef at Star's in San Francisco, then came to Healdsburg where she and two friends opened Samba Java, a spot that quickly became the center of the town. She now runs both DaVero and the farm.

Posted in Appetizers

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