How Ribolitta was made this time...

Since this is the first recipe I am posting I will begin with a little preempt. I believe in using the absolute best quality ingredients you can find. Here in California it is very easy to follow a few simple guidelines to find these wonder versions of food.

• Shop at your local farmers market
• buy organic
• focus on selecting the best quality & ripeness of each ingredient
  

This is the most recent version of Ribolitta that I made. I made it this way for versatility's sake...


Ingredients:
2 cups dry cannelloni beans, soaked 8 hrs and drained
4 carrots, sliced 1/2 moons
8 Roma tomatoes, diced
1 leek, slivered
1 white onion, diced
4 cloves garlic, minced or pressed
2 veggie bullion cubes (I really like Rapunzel), dissolved in 2 cups boiling h2o
1 veggie bullion cube, dissolved in 1 cup boiling h2o
1 head of Swiss chard (about 8 large leaves), chopped medium
8 tiny Russian fingerling potatoes, 1/4'ed
1 loaf Kalmata olive bread
1/2 cup olive oil
pink crystal salt (to taste)
black fresh pepper (to taste)
fresh grated Parmesan (to taste)
fresh basil, 8 leaves
fresh parsley, 4 sprigs

I began by soaking the beans in 4 cups of pure spring water for 8 hours. This yielded 4 cups of soaked beans.

Heat 1/4 cup olive oil and saute leeks & 1/2 onion until translucent
Add 2 cloves pressed garlic until golden
Add the beans to coat with the oil
Add 6 diced Roma tomatoes
Add the 2 bullion cubes and the water they were dissolving in
Heat on medium until boiling then lower heat to simmer
If the ingredients are not covered in liquid add water to cover
Cover pot with lid partially open
Cook until beans are tender.

This is what I was referring to as "made this way for versatility's sake"
***I like to make the beans first because then I can put some aside for a great side dish or add in some fresh basil and raw tomatoes for a lovely accompaniment or add Pecorino Romano to that and toss over pasta for a great meal.***

next, heat 1/4 cup olive oil and saute
Add 2 cloves pressed garlic until golden
Add 1/2 onion, saute
Add Russian fingerling potatoes
Add 2 diced Roma tomatoes
Add 1 bullion cube dissolved in 1 cup h2o
Simmer until potato is fork tender
Add chopped Swiss chard
Saute on low until tender
Add salt to taste

Break up 2 sliced of bread into the bottom of 4 deep bowls
After you have set aside some beans (approx 2 cups, for versatility's sake) mix the chard mixture with the beans
There should be enough liquid to be soaked up with the bread.
If not add water olive oil and salt to create more liquid.
Add the bean and vegetable to the bread bowls.
Stir and top with fresh black pepper, Parmesan cheese and a blessing as you drizzle a bit of olive oil on top.
Sprinkle fresh basil and parsley on top and serve!

This dish is wonderful served hot off the stove, cold out of the fridge or room temperature.

The ultimate in comfort food, so nurturing, fulfilling and downright splendid!

Enjoy in Joy!