Ribollita Tuscan Bread Soup Recipes

TUSCAN BREAD SOUP - AUTHENTIC RIBOLLITA RECIPE

Steps:

• in a 4 qt stockpot over medium-high heat add the olive oil, onion, carrot, celery, and potatoes. Cook the vegetables for 4-5 minutes.
• Add in the zucchini and garlic, continue to saute for 1-2 minutes.
• Add in the vegetable stock, crushed tomatoes and cannellini beans. Bring to a boil.
• Add in the chopped savoy cabbage, chard and farro. Bring back to a boil, then add in bread cubes. and reduce the heat to simmer.
• After the soup has cooked for about 45 minutes, add in romano cheese and reseason as needed with sea salt and black pepper.

RIBOLLITA (TUSCAN BREAD SOUP)

Steps:

• Sort, wash and drain the beans. Soak overnight in enough water to cover by 2 inches. Alternatively, quick-soak the beans by boiling them for 5 minutes in the same amount of water. Remove from heat and let stand, covered, for 1 hour.
• Drain the beans and put them into a saucepan with 1 1/2 quarts of cold water. Bring the beans to a boil, lower the heat and simmer, partially covered, for 45 minutes or until tender, but not mushy. Drain.
• Toast the bread lightly; it should not be dark brown. Cut each slice into 4 pieces. Set aside in a dry place, such as an unheated gas oven.
• Bring the stock to a boil in a 4-quart saucepan and add the kale. Reduce the heat and simmer for 10 minutes. Add the carrots and cook for 10 minutes. Add the potatoes, garlic and beans and let simmer for about 5 minutes, or until the potatoes are barely tender. Add salt and pepper to taste.
• Preheat oven to 350 degrees.
• Ladle a layer of soup into a 10- cup ovenproof casserole. Cover the soup with a single layer of toast squares. Drizzle 1 tablespoon of olive oil over the toast. Repeat with the remaining soup and toast and more of the oil, ending with a layer of soup. Push the toast gently with a spoon to insure that it is submerged. Drizzle the rest of the oil over the top.
• Cover and bake for 40 minutes; for a firmer-textured soup, uncover for the last 20 minutes. Serve with grated cheese on the side.

RIBOLLITA

Steps:

• In a large bowl, cover the beans with cold water by 1-inch and cover with plastic wrap. Allow to soak overnight in the refrigerator.
• Drain the beans and place them in a large pot with 8 cups of water, and bring to a boil. Lower the heat and simmer uncovered for 45 minutes. Add 1 teaspoon of salt and continue to simmer for about 15 minutes, until the beans are tender. Set the beans aside to cool in their liquid.
• Meanwhile, heat the oil in a large stockpot. Add the pancetta and onions and cook over medium-low heat for 7 to 10 minutes, until the onions are translucent. Add the carrots, celery, garlic, 1 tablespoon of salt, the pepper, and red pepper flakes. Cook over medium-low heat for 7 to 10 minutes, until the vegetables are tender. Add the tomatoes with their puree, the cabbage, if using, the kale, and basil and cook over medium-low heat, stirring occasionally, for another 7 to 10 minutes.
• Drain the beans, reserving their cooking liquid. In the bowl of a food processor fitted with a steel blade, puree half of the beans with a little of their liquid. Add to the stockpot, along with the remaining whole beans. Pour the bean cooking liquid into a large measuring cup and add enough chicken stock to make 8 cups. Add to the soup and bring to a boil. Reduce the heat and simmer over low heat for 20 minutes.
• Add the bread to the soup and simmer for 10 more minutes. Taste for seasoning and serve hot in large bowls sprinkled with Parmesan and drizzled with olive oil.

TUSCAN BREAD AND VEGETABLE SOUP (RIBOLLITA)

Steps:

• Prepare the broth, if necessary.
• Then, pour the olive oil in a large pot.
• Add the celery, carrots, garlic, onion, and herbs.
• Cook, stirring frequently over medium heat until the celery and other aromatics are tender and golden, about 20 minutes.
• Add the tomatoes and cook 10 minutes.
• Stir in the beans, remaining vegetables, and salt and pepper to taste.
• Add the broth and water to just cover.
• Bring to a simmer.
• Cook gently, over very low heat, until the vegetables are tender, about 2 hours.
• Let cool slightly.
• When ready to serve, pour about 4 cups of the soup into a blender or food processor.
• Puree the soup, then transfer it to a pot along with the remaining soup; reheat gently.
• Choose a soup tureen or pot large enough to hold the bread and soup.
• Place a layer of bread slices on the bottom.
• Spoon on enough of the soup to cover the bread completely.
• Repeat layering until all the soup is used and the bread is soaked.
• Let stand at least 20 minutes; it should be very thick.
• Stir the soup to break up the bread.
• Drizzle with extra-virgin olive oil and sprinkle with the red onion.
• Serve warm or at room temperature.

TUSCAN WHITE BEAN AND BREAD SOUP (RIBOLLITA)

Steps:

• Adjust an oven rack to the middle position and heat the oven to 300 degrees.
• Spread the bread cubes out over a rimmed baking sheet and bake until dried but not browned, about 30 minutes; set aside.
• Process half the beans and 1/4 cup sof the water in a food processor until mostly smooth, about 12 pulses, stopping to scrape down the sides of the bowl as needed; set aside.
• Heat oil in a large Dutch oven over medium heat until shimmering.
• Add carrots, onion, kale stems, and 1/2 teaspoons salt and cook until vegetables are softened, 8 to 10 minutes.
• Stir in the garlic and cook until fragrant, about 30 seconds.
• Stir in tomatoes and cook until softened, about 2 minutes.
• Stir in pureed beans, remaining whole beans, remaining water, kale leaves, potato, and bay leaves and bring to a simmer.
• Reduce heat to low, partially cover, and simmer until potato is tender, about 40 minutes.
• Stir in rosemary sprig and 2 cups of dried bread cubes into the soup, cover, and let stand off the heat until the bread is soggy and falling apart, 15 to 20 minutes.
• Discard rosemary sprig and bay leaves and stir to break up bread pieces and thicken the soup.
• Season to taste with salt and pepper.
• Divide remaining bread cubes among individual bowls and ladle thickened soup over the top.
• Drizzle olive oil over top of each portion and serve, passing out the Parmesan cheese separately.