Rebollita ( Italian Cabbage Soup) |
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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 6 |
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Rebollita in Italian means reboiled . This is a slightly changed verison of recipe from William-Sonoma's SOUP FOR SUPPER...and modified for the crock pot. Easy and tasty. Freezes well.(Refrigeration time is not included in Cooking Time.) Ingredients:
1 (10 ounce) package coleslaw mix |
1 cup onion, chopped |
1/2 cup celery, chopped |
1 cup cooked ham, diced |
4 slices bacon |
4 tablespoons garlic, minced |
1 teaspoon fresh thyme, chopped |
1 (10 1/2 ounce) can white beans, drained |
4 -6 cups chicken broth (more for thinner soup preference) |
2 large tomatoes, chopped |
2 tablespoons chili sauce or 2 tablespoons tomato paste |
black pepper |
2 -3 drops tabasco sauce |
4 -6 slices italian bread, 1/2 thick |
Directions:
1. Chop bacon into 1/2” pieces and sauté until almost done.
2. Add onions, garlic, and celery; cook to soften, about 8 minutes.
3. Add all to crock pot.
4. Add remaining ingredients and cook on LOW for 6-8 hours.
5. Cool and refrigerate overnight for best flavor.
6. To serve: Reheat; and place slices of bread in bottom of soup bowls and ladle hot Ribollita over bread.
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