RIBOLLITA (HEARTY TUSCAN BEAN, BREAD, AND VEGETABLE STEW) RECIPE
This hearty Tuscan stew is loaded with tender vegetables and beans and thickened with bread. You can even simmer it down, then cook it into a savory vegetable pancake.
Provided by Daniel Gritzer
Categories Entree Appetizers and Hors d'Oeuvres Mains Soups and Stews
Time 1h
Yield 8
Number Of Ingredients 15
Steps:
- In a large Dutch oven or soup pot, heat olive oil over medium heat with garlic. Cook, stirring, until garlic is fragrant and very lightly golden. Add onion, leek, carrots, squash, turnip, and celery and cook, stirring, until slightly softened but not browned, about 5 minutes.
- Add enough water to slightly cover vegetables (about 6 cups; 1.5L) along with kale and bouquet garnis and bring to a simmer over medium-high heat. Lower heat to maintain simmer and cook until vegetables are very tender, about 25 minutes.
- Stir in beans and their cooking liquid (or 1 cup water if using canned beans). Add bread, stir well, and simmer until bread is very soft and breaking down, about 15 minutes. Add water, 1/2 cup at a time, if soup becomes too thick and dry.
- Season with salt and pepper. The soup can be served at varying consistencies: more wet and broth-y, like a thick, chunky soup, or cooked down until thickened like a porridge. Once reduced to a thick porridge, you can ladle some of it into a small (8-inch) nonstick skillet with 1 tablespoon oil and cook over medium-high heat, stirring frequently, until it coalesces into a dense mass; it will eventually take the shape of a pancake. (If your flipping skills are good, you can flip it to serve it browned side up.) Slide it onto a plate. To serve at any consistency, drizzle with fresh olive oil and top with freshly ground black pepper and grated cheese (optional).
Nutrition Facts : Calories 237 kcal, Carbohydrate 40 g, Cholesterol 0 mg, Fiber 10 g, Protein 8 g, SaturatedFat 1 g, Sodium 512 mg, Sugar 8 g, Fat 6 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g
TUSCAN BEAN SOUP (RIBOLLITA)
This soup is similar to minestrone, but uses beans instead of pasta. A wonderful soup to be enjoyed year-round.
Provided by AJ Lombardi
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Heat 1/4 cup olive oil in a large stockpot over medium heat; saute onion, carrots, celery, and garlic until lightly browned, about 10 minutes. Add zucchini and cook until slightly softened, 3 to 4 minutes. Stir vegetable stock, cannellini beans, chopped tomatoes, chicken stock, and pesto into vegetable mixture; bring to a boil. Reduce heat to medium-low and simmer until vegetables are tender, 30 to 35 minutes. Season with salt and pepper.
- Heat 1 tablespoon olive oil in a large skillet or frying pan over medium heat; saute spinach until wilted, about 5 minutes. Spoon sauteed spinach into each serving bowl; ladle soup over spinach.
Nutrition Facts : Calories 320.3 calories, Carbohydrate 31.5 g, Cholesterol 4.2 mg, Fat 17.7 g, Fiber 9.1 g, Protein 10.3 g, SaturatedFat 2.9 g, Sodium 1136.8 mg, Sugar 10.3 g
RIBOLLITA (VEGETABLE, BEAN AND STALE BREAD SOUP)
Provided by Rachael Ray : Food Network
Time 5h35m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Variations: For a sweeter soup, add chopped fennel to your mix. For autumn, add zucchini or butternut squash to your blend.
- Drain the beans and place in a pot with 4 cups chicken stock, 1 clove garlic, half an onion and some salt and pepper. Bring to a low boil, reduce the heat and simmer until tender, 30 minutes.
- Meanwhile, preheat the oven to 350 degrees F. Bake the bread until deeply golden and toasted. Store in foil.
- Heat 1/4 cup EVOO, 4 turns of the pan, over medium-high heat in a large Dutch oven. Add the chopped onions, carrots, celery, remaining 3 cloves garlic, chile flakes, bay leaf and herb bundle. Season with salt and pepper. Cook, partially covered, to soften, about 5 minutes. Add the wine, kale, cabbage and a little nutmeg. Stir. Wilt the greens, partially covered, 5 to 6 minutes more. Add the beans and their liquids and the tomato puree. Stir. Add 2 cups more stock (reserve 2 cups for the night you serve). Add the cheese rind to the soup. Simmer to combine flavors, 15 minutes. Remove 3 cups of the beans and vegetables, about half the soup, to food processor and puree. Then add back to pot. Cool and store the soup for a make-ahead meal.
- To serve, heat the soup over medium heat, add the bread to the soup and let it absorb the liquid. Thin the soup with the remaining 2 cups of stock. Taste to adjust seasoning. Remove the herb bundle, rind and bay leaf. The ribollita is done when a wooden spoon can stand straight up in the soup. Ladle into shallow bowls and garnish with a generous drizzle of EVOO, finely chopped raw onion and cheese. Leftover soup can be fried in olive oil in a skillet like potato pancakes or hash, and topped with over easy or fried eggs.
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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- Tear the bread into large pieces and put it on a large sheet pan. Drizzle with extra virgin olive oil and toss to make sure the bread is coated. Spread the bread in one layer on the sheet pan. Bake in the heated oven for about 10 minutes or until somewhat toasted and golden brown.
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3.8/5 (359)Category Entrées,SoupsAuthor Padma Lakshmi
- 1. In a large soup pot, heat 1/2 cup of the olive oil on medium. Add the onions, garlic, red pepper flakes and half of the carrots, celery and fennel. Cook until softened, about 10 minutes. Add the tomato paste cook and for 5 more minutes.
- 2. Add the chicken stock along with the remaining carrots, celery, fennel, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Cook for another 10 minutes.
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