EntertainmentKC Spotlight

Actions

Rebolita Soup + National Cannoli Month with Jasper’s

Posted at 1:11 PM, Sep 03, 2019
and last updated 2019-09-03 14:11:15-04

KANSAS CITY, MO — It is officially September, and we are celebrating cooler temperatures on the horizon with a delicious rebolita soup. Jasper Mirabile Jr. of Jasper’s joins us with a recipe you can easily make at home. He also discusses National Cannoli Month.

REBOLITA SOUP
Judy Witts Francini, Divina Cucina

INGREDIENTS
4 tablespoons olive oil
1 red onion, chopped
1 leek, white part only, chopped
1 garlic clove, chopped
4 carrots, sliced into half-inch rounds
4 zucchini, sliced into half-inch rounds
One-quarter whole Savoy cabbage, shredded and chopped
1 bunch cavolo nero or kale
1 small bunch spinach, shredded and chopped
4 potatoes, peeled and cut into one-half inch cubes
1 cup green beans, cut into bite-size pieces
2 cups Tuscan white beans, one-half cup pureed and one-half cup whole
2 tablespoons coarse sea salt or kosher salt
4 tablespoons tomato paste
1 pound stale Italian bread, sliced

METHOD
Heat the olive oil in a large pot and sauté the onion and leek together over low heat until they begin to burn slightly. Add the garlic and sauté for 1 minute. Add all the remaining vegetables. Season with sea salt and stir to mix in the onions and leeks evenly. Cover and cook for 20 minutes or until the vegetables have reduced in volume by half. Stir again and cover with water to the top of the pot. The more water you add, the more broth you will have with the soup. Bring to a boil and then lower the heat. Add the tomato paste and stir to dissolve. Cover and cook the soup for 1 hour. Add the Tuscan beans. Remove and bring to room temperature before putting in refrigerator.

The next day layer the soup in a deep baking dish with the stale bread and bake. Top with thinly sliced red onions before baking.
The next day, if there's any soup left over, reboil the soup, stirring well to break up the bread slices. At this point, the soup should be thick enough to eat with a fork! Serve with the traditional drizzle of extra virgin olive oil on top.

CHEF JASPER’S CANNOLI

INGREDIENTS
1 lb Ricotta Cheese
1 cup Confectioners’ Sugar (Plus More for Dusting)
1/4 cup Candied Oranges and Cherries (Diced)
1/4 cup Chopped Dark Chocolate
2 drops Cinnamon Oil
6 Cannoli Shells

METHOD
Place the ricotta in a large mixing bowl and fold in the confectioners’ sugar. Add the candied fruit, chocolate and cinnamon oil and mix gently to combine. Refrigerate for 2 to 3 hours before serving. To serve, fill the shells with the cheese mixture and dust them with confectioners’ sugar.