Main Menu 2



Ribollita

 
Source: The Olive Oil Source
11/01/2005

Sauté onion, garlic, Swiss chard, carrots, celery, and sliced potatoes.
Add to white beans prepared as for bean soup above.
 

Simmer ingredients together.
Layer the mixture in a tureen with lightly toasted bread.
The bread soaks up the liquid leaving a dish the consistency of thick stew.
Drizzle olive oil over at the table.