Riboletta

Riboletta is a soup that is made the day before it is to be served.  At least a day.  Riboletta means reboiled in Italian.  I have made this soup before but a different list of ingredients.  I did really enjoy the Savoy cabbage in it.  You can use regular cabbage so dont be put off by that.  You can put your bread in to soak over night with the soup or you can serve it on top, as I did.  I have made it both ways.

I spent the better part of this morning shopping at two local farm markets, wahoo.  So after I have my tea, finish this post, I am going to get up and can some plums as my supply was low... well, gone.

Riboletta

1 1/2 cups dried lima beans
2 medium yellow onions, diced
2 tablespoons olive oil
salt to taste

freshly ground pepper to taste
4 slices bacon

6 garlic cloves, sliced
2 stalks celery, diced
1/2 cup red wine
1 teaspoon dried basil

1 teaspoon oregano
2 bay leaves
1/2 head of Savoy cabbage, cut into 1-inch dice
6 cups cubed day-old Italian Bread, toasted
1 cup grated Asiago, shaved


Cook bacon in the soup pot.  After bacon is fried up to crispy, take it out and leave all but two tablespoons of fat in the pot.  If there is not enough grease add olive oil.  Saute the chopped onion and saute until translucent. Add the garlic, celery, and carrot and cook an additional 3 to 4 minutes.

Add the red wine and cook for 3 to 4 minutes. Break the bacon up into pieces and add that to the pot. Then add the bay leaves, basil, oregano and the beans, as well as their cooking liquid. Bring it up to a boil, cover, and cook for 15 minutes. Stir in the cabbage, cover again, and cook an additional 10 minutes.

Serve the next day in soup bowls warmed in the oven with the bread and cheese sprinkled over top or from the soup pot directly into the bowl with toppings.