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MSGID: 35075.fidonet_cooking@1:105/500 2d8395d5
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Garlic Bread Ribollita
 Categories: Italian, Soups
      Yield: 4 Servings
 
      1    Onion
      4    Celery ribs
      1 lg Carrot (2 sm); washed if
           - they are a bit grubby
      2 cl Garlic; up to 4
      2 tb Light cooking oil
      1 pn Chilli
      1 ts Mixed dried herbs
      1    Chicken or vegetable stock
           - cube
    400 g  Tin plum or chopped tomatoes
    400 g  Tin Borlotti; pinto, or
           - cannellini beans, or
           - baked beans with the
           - sauce rinsed off
      2 ts Light-coloured vinegar or
           - bottled lemon juice
    150 g  Garlic bread or other bread
           Hard strong cheese;
           - a little, grated
           Black pepper; plenty
    200 g  Spring greens or kale;
           - finely sliced -OR-
    200 g  Frozen spinach
 
  Peel and finely slice your onion and chop the celery. Finely slice
  your carrots, there's no need to peel them. Peel the garlic and halve
  it lengthways, and set everything to one side for a moment.
  
  Heat your oil in a large non-stick pan and add the chopped veg and
  garlic. Fry on a medium heat for around 5 minutes, stirring every now
  and then to disturb them a little.
  
  Add the chilli and herbs and crumble over the stock cube, then pour
  over the tomatoes and the beans, including their liquid--it adds a
  rich texture and helps to thicken the overall finished ribollita. I
  do this with most beans, except kidney beans, these days. Add 300 ml
  cold water, which is roughly the volume of one of your empty tins,
  and the vinegar or lemon juice. Bring to the boil, mashing the
  tomatoes with a fork, wooden spoon or spatula, then reduce to a
  simmer.
  
  Dice your garlic bread and add to the pan, along with most of the
  cheese, and plenty of black pepper. Simmer on a medium heat for 25
  minutes, topping up with a splash more water if necessary--not all
  hobs nor pans were created equal, so the likelihood of needing a
  little extra water is infinitely variable.
  
  Finely slice your greens, if using fresh ones, or simply toss them in
  if using frozen ones, around 4 minutes before the end of the cooking
  time. Serve immediately, topped with the remaining cheese and plenty
  more pepper, or warm through if made in advance.
  
  To Keep:
  
  This will keep in the fridge, tightly covered or in a food-safe bag or
  airtight container, for up to 3 days, or in the freezer for up to 3
  months. Defrost thoroughly and reheat to piping hot to serve.
  
  Recipe by Jack Monroe
  
  Recipe FROM: 
 
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