BREAD THAT WHAT'S ON THE MENU AT THE SOUP KITCHEN ENJOY DAN:

RIBOLLITA (ITALIAN BREAD SOUP) by CHEF DAN:


Serves 30-40



INGREDIENTS:



4 loaves of crusty bread, chopped into 1-inch pieces

2 tablespoons olive oil

3 onions, chopped

6 leeks, thinly sliced, from the GIBERSON & WADDINI

6 stalks celery, chopped

6 garlic cloves, minced

3 big bunches of kale and Swiss chard, from the GIBERSON’S & WADDINI

2 heads of cabbage, sliced

12 potatoes, peeled and chopped

6 carrots, thinly sliced

1 (32 oz) can diced tomatoes

4 cups dried white bean, soaked overnight

1 tablespoon sea-salt

2 tablespoons Italian seasoning

2 tablespoons dried thyme

1 tablespoon dried red pepper flacks

22 cups water



DIRECTIONS:



1. Pre-heat the oven to 375 degrees.

2. Place bread on baking sheet, and lightly coated with coking spray.

3. Bake for 15 minutes.

4. Remove from oven and let cool.

5. In 2 gallons of water add white beans and bring water to a boil.

6. Simmer for about 2 hours.

7. Drain and reserve beans.

8. In a stock pot add olive oil and heat over medium-high heat.

9. Add onions, leeks, carrots, and celery, sauté about 5 minutes.

10. Add garlic and sauté about 1 minute.

11. Add water to stock pot along with beans, cabbage, potatoes, and tomatoes.

12. Cover and reduce heat and simmer for about 1 hour.

13. Stir in bread, kale, Swiss chard, salt, Italian seasoning, thyme and red pepper flakes.

14. Bring to a boil and reduce heat to simmer and cook for about 15 minutes.



ENJOY DAN: hallelujah