Chop bacon into 1/2\" pieces and saute until almost done.
Add onions, garlic, and celery; cook to soften, about 8 minutes.
Add all to crock pot.
Add remaining ingredients and cook on LOW for 6-8 hours.
Cool and refrigerate overnight for best flavor.
To serve: Reheat; and place slices of bread in bottom of soup bowls and ladle hot Ribollita over bread.
he pan.
Chop celery, cabbage and onion. Cook in the
smooth dough. Let stand for about 30 mins.
Melt
In a large saucepan, heat the butter and saute the onions, diced bacon and leek.
Combine all the remaining ingredients except salt and pepper in the saucepan.
Bring to a boil and then simmer partially covered for 90 minutes.
Remove the bouquet garni and season the soup with salt and pepper.
Serve the cabbage soup and garnish with fresh parsley leaves.
Saute all veggie except for cabbage and tomatoes in vegetable oil
ady to use.
For Posypka Topping mix
bay leaf, and peppercorns. Simmer for 4 hours, skimming the surface
hin bite-size pieces; rinse cabbage lightly; drain and cut into
For the Stock: Combine all the
For the soffritto, process all ingredients
en to 350 degrees.
For the meatballs,.
In
Place ham bone, onion and stewed tomatoes in a large pot.
Add enough water to barely cover the bone.
Bring to a boil and simmer 2 to 3 hours.
Discard the ham bone.
Measure 4 cups stock (freeze remainder).
Add all other ingredients to stock.
Bring to boil and simmer for 1 hour.
Make a roux with 3 tablespoons margarine and 3 tablespoons flour.
Add to soup and cook for 3 minutes. Season to taste.
For heartier soup, add 1 or more cups ham bits.
For the wontons, combine ground chicken,
d mashes the potatoes and cabbage after cooking, before adding the
he ingredients from the first (for the stock) section in a
gain (3rd boil).
FOR THE SOUP:
In large pan bring
For the Soup:.
Cut of tops and
For Wontons:
Heat a large
immering and leave to bubble for an hour or so.
For the soup: put the beetroot, carrots, parsley