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Ribollita

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Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 22 ingredients

  1. 1 tb Dried oregano
  2. 3/4 c Chopped red bell pepper
  3. 1 c Chopped leeks
  4. 2 c Diced green cabbage
  5. Salt and freshly ground blac
  6. 1/2 c Dry white wine
  7. 7 Very thin slices white bread
  8. 2 c Chopped onions
  9. 1 Small zucchini, sliced into
  10. 1 Small yellow summer squash,
  11. 5 1/2 c Chicken stock
  12. 2 tb Minced garlic
  13. 1 cn (16 oz) dark red kidney bean
  14. 2 c Chopped cooked spinach
  15. 7 tb Olive oil
  16. 1 c Chopped celery
  17. 1 c Chopped carrots
  18. 8 oz Chicken wings
  19. 1 cn (16 oz) plum tomatoes, drain
  20. Cut
  21. 1/3 c Freshly grated parmesan chee
  22. 3/4 c Chopped green bell pepper
Contains CeleryGlutenMilkSulphites Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Celery High in vitamin K · Source of folate · Source of protein

    High in vitamin K · 29 µg per 100 g, 39% of the reference intake per 100 g

    • Vitamin K contributes to normal blood clotting.
    • Vitamin K contributes to the maintenance of normal bones.

    Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet

    Source of folate · 36 µg per 100 g, 18% of the reference intake per 100 g

    • Folate contributes to maternal tissue growth during pregnancy.
    • Folate contributes to normal amino acid synthesis.
    • Folate contributes to normal blood formation.
    5 more authorised claims
    • Folate contributes to normal homocysteine metabolism.
    • Folate contributes to normal psychological function.
    • Folate contributes to the normal function of the immune system.
    • Folate contributes to the reduction of tiredness and fatigue.
    • Folate has a role in the process of cell division.

    Folate is a B-vitamin that is naturally present in many foods. Your body needs folate to make DNA and other genetic material. NIH fact sheet

    Source of protein · 0.7 g per 100 g, 20% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Nutrients per 100 g of “Celery, raw”, USDA FoodData Central.

  2. Carrot High in vitamin A · Source of vitamin K · Source of potassium

    High in vitamin A · 835 µg per 100 g, 104% of the reference intake per 100 g

    • Vitamin A contributes to normal iron metabolism.
    • Vitamin A contributes to the maintenance of normal mucous membranes.
    • Vitamin A contributes to the maintenance of normal skin.
    3 more authorised claims
    • Vitamin A contributes to the maintenance of normal vision.
    • Vitamin A contributes to the normal function of the immune system.
    • Vitamin A has a role in the process of cell specialisation.

    Vitamin A is a fat-soluble vitamin that is naturally present in many foods. Vitamin A is important for normal vision, the immune system, reproduction, and growth and development. NIH fact sheet

    Source of vitamin K · 13 µg per 100 g, 18% of the reference intake per 100 g

    • Vitamin K contributes to normal blood clotting.
    • Vitamin K contributes to the maintenance of normal bones.

    Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet

    Source of potassium · 320 mg per 100 g, 16% of the reference intake per 100 g

    • Potassium contributes to normal functioning of the nervous system.
    • Potassium contributes to normal muscle function.
    • Potassium contributes to the maintenance of normal blood pressure.

    Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet

    Nutrients per 100 g of “Carrots, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. 1. In a large saucepan, combine the stock, wine and chicken wings. Bring to a boil, reduce the heat and simmer for 25 minutes. Strain the stock, discarding the winds (or reserving them for another use) and set aside.
  2. 2. Preheat the oven to 350F.
  3. 3. Heat 5 T. of the oil in a large skillet. Add the leeks, onions, carrots, and celery. Saute until slightly wilted, 10 minutes. Add the red and green peppers and saute another 5 minutes. Then add the yellow squash, zucchini, and cabbage, and cook another 10 minutes.
  4. 4. Remove the skillet from the heat. Add the spinach, oregano, salt, pepper, tomatoes, and kidney beans.
  5. 5. Cut the crusts off the bread and lightly toast the slices.
  6. 6. Spread half the vegetable mixture in the bottom of a large ovenproof cassarole. Layer the toast next, and then top with the remaining vegetable mixture.
  7. 7. In a small skillet, heat the remaining 2 T. olive oil. Add the garlic and saute until lightly browned. Spoon the garlic over the vegetables.
  8. 8. Add the reserved stock to the cassarole, and sprinkle with the Parmesan cheese. Bake for 40 minutes. Serve piping hot. Source: "The New Basics Cookbook," Julee Rosso & Sheila Lukins

Plating

Cookware for this recipe

  • Frying pan
  • Large pot
  • Saucepan
  • Chef's knife
  • Cutting board
  • Grater
  • Sieve
Source Not stated: saved from a website or mailing list, rights unverified
Credit

Saved from accuchef.com (http://accuchef.com/Mm13000i.mmf), file Recipes/accuchef.com/Mm13000i.mmf in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the mealmaster text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.