TUSCAN SOUP (RIBOLLITA CON VERDURE) RACHAEL RAY
Make and share this Tuscan Soup (Ribollita Con Verdure) Rachael Ray recipe from Food.com.
Provided by KathyP53
Categories Greens
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat soup pot over medium-high heat. Add oil and pancetta and render for 4 minutes. Add rosemary, garlic, 3/4 of onions, carrots, zucchini and season with salt and pepper. Saute veggies 7-8 minutes, then add wine and deglaze the pot.
- Stir in tomatoes and stock and bring up heat. When soup boils, reduce to a simmer and stir in bread and beans. Pile greens into pot and wilt them into the soup.
- Simmer 5-10 minutes, stirring soup as it simmers until it thickens to a dense stew-like consistency. A wooden spoon should be able to stand upright in pot.
- Turn off heat, adjust seasonings and ladle into shallow bowls. Top with grated cheese and an additional drizzle of olive oil, and a spoonful of remaining finely chopped onion.
Nutrition Facts : Calories 712, Fat 17.6, SaturatedFat 4.4, Cholesterol 7.2, Sodium 2071.6, Carbohydrate 103.8, Fiber 17, Sugar 7.5, Protein 34
TUSCAN-STYLE RIBOLLITA
Save up stale bread and transform it into this thick, chunky, delicious stew, which is low in fat and calories, and showcases tomatoes, beans and cavolo nero.
Provided by Esther Clark
Categories Dinner, Supper
Time 40m
Number Of Ingredients 15
Steps:
- Heat the oil in a large saucepan or flameproof casserole over a medium heat and fry the onion, celery and carrot with a pinch of salt for 15 mins until soft. Add the garlic and chilli flakes, and cook for 1 min.
- Stir in the rosemary sprig, tomatoes, stock, beans and parmesan rind, if using, and bring to a simmer. Add the cavolo and cook, covered, for 10 mins. Stir through the bread and cook for several minutes more to warm through, then add the vinegar and season. Spoon into bowls, drizzle with a little more oil and sprinkle with the basil, if using, and the grated cheese.
Nutrition Facts : Calories 196 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 10 grams protein, Sodium 0.8 milligram of sodium
RIBOLLITA (ITALIAN VEGETABLE/BEAN SOUP)
Found this recipe in a Swedish food magazine. According to them it is a soup originating from Tuscany in Italy. Agreed, it is a lot of chopping but the soup is worth it. It freezes well.
Provided by Chef Dudo
Categories Beans
Time 3h30m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Start the day before by soaking the beans in plenty of water.
- Drain the beans, cook them in water until soft, about 1 1/2 hour.
- In the meantime, chop all the vegetables and saute the onions, carrots, celery and garlic in the oil.
- Gently fry for about 30 minutes.
- Add broth from the beans + water to make a total of 10 cups.
- Add tomatoes, jalapeno pepper and spinach.
- Add salt and cook on low fire for about 20 minutes.
- Put the beans in the soup and cook on low fire for 40 minutes.
- I does not matter if the soup cooks longer, in fact you can start in the morning and have the soup on the stove the whole day.
Nutrition Facts : Calories 262.2, Fat 4.2, SaturatedFat 0.9, Cholesterol 0.8, Sodium 1823.1, Carbohydrate 45.1, Fiber 12.9, Sugar 11.5, Protein 14
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