Ribollita Tuscan White Bean Soup Recipes

RIBOLLITA (TUSCAN BEAN SOUP)

Steps:

• Make the Lemon Garlic Rosemary Oil - place all ingredients in a small jar or bowl and let sit on the counter (or make the day before, refrigerating)
• In a large, heavy-bottom pot or dutch oven, heat oil over medium heat. Add onions and optional pancetta and saute 6-8 minutes.
• Lower heat to med-low and add the carrots, fennel (or celery) and garlic, salt, pepper and chili flakes, and cook another 7- 9 minutes until vegetables are tender.
• Add the tomatoes and lacinato kale, and a splash of white wine, and continue sauteing and stirring occasionally for 7-8 minutes.
• Add the stock and beans. Bring to soup to boil, turn heat down and simmer for 15 minutes.(You could add a Parmesan rind to the simmering soup for extra depth of flavor.)
• Stir in fresh Italian Parsley. Adjust salt if necessary.
• Serve in bowls with a drizzle of the flavorful lemon oil, grated Parmesan ( or Romano) and crusty bread.

TUSCAN BEAN SOUP (RIBOLLITA)

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.

RIBOLLITA - TUSCAN WHITE BEAN SOUP

Steps:

• Heat the olive oil in a large pot over medium heat. Add the onion and pinches of salt and pepper and cook, stirring occasionally, until the onion is soft, about 4 minutes. Stir in the carrots, rosemary, and garlic. Cook for about 4 more minutes, reducing the heat if necessary to avoid burning the garlic.
• Add the tomatoes, red pepper flakes, and another few pinches of salt and pepper. Cook, stirring often, for about 15 minutes or until the tomatoes are soft and juicy. Add the wine and let it cook off, about 1 minute.
• Stir in the beans, and then add the vegetable broth. Simmer until the carrots are tender, 30 to 35 minutes, stirring occasionally.
• Once the carrots are tender, stir in the kale, the cubed bread, and a drizzle of balsamic vinegar. Simmer for several more minutes until the kale is wilted.
• Season to taste and serve hot in large bowls. Shave fresh Parmesan cheese on top, if desired.

RIBOLLITA (TUSCAN WHITE BEAN SOUP)

Steps:

• Heat extra virgin olive oil over medium-high heat in a soup pot and add the onions, celery and carrots.
• Sprinkle in salt and pepper and cook, stirring regularly, until softened. Add the garlic, red chili flakes and cook for a minute, stirring regularly.
• Add in tomatoes and vegetable (or chicken) broth, along with herbs (thyme, basil, oregano and rosemary).
• Add in 2 cans of cannellini beans (you will mash up 1 can of beans later add it to thicken the soup), along with parmesan rind and simmer for 25-30 minutes.
• Stir in kale along with 1 can of mashed cannellini beans and let it simmer for 10 minutes. Taste and adjust the seasoning like salt. Remove parmesan rind if it has not dissolved completely, along with any big sprigs of fresh herbs.
• Arrange chunks of bread in the bottom of a bowl and ladle the soup all over. Add on a generous dousing of extra virgin olive oil, along with some more bread chunks and freshly grated parmesan cheese. Let the bread absorb the soup for few minutes before eating.

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.