Ribollita Tuscan White Bean Soup Recipes

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RIBOLLITA (TUSCAN BEAN SOUP)



Ribollita (Tuscan Bean Soup) image

A hearty flavorful Tuscan Bean Soup called Ribollita with lacinato kale, cannellini beans and garden vegetables served with crusty bread and drizzled with a flavorful lemon rosemary oil. See notes for vegan option.

Provided by Sylvia Fountaine | Feasting at Home Blog

Categories     Main

Time 1h

Number Of Ingredients 23

1/8 cup good olive oil
1/2 cup chopped pancetta or bacon -optional (feel free to leave this out, or sub vegan bacon)
2 cups diced onions
1 cup diced carrots
1 cup diced fennel bulb (or sub celery)
4 - 6 cloves garlic- rough chopped
1 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes, more to taste
2 teaspoons salt, plus more to taste
2-3 medium tomatoes - diced (or a 14-ounce can diced tomatoes)
6 cups lacinato kale, chopped
Splash white wine
6 cups chicken or veggie stock
Parmesan rind (optional, but adds depth and flavor)
3 cups cooked cannellini beans - or use 2 cans cannellini beans (drained, rinsed), or great northern white beans
---
1/2 cup chopped fresh Italian parsley leaves
Grated pecorino or Parmesan - optional or try vegan parmesan
Crusty Bread
½ cup good olive oil
zest of one large lemon
4 cloves garlic, sliced
few sprigs rosemary (or thyme, sage)

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.

Nutrition Facts : ServingSize with ½ cup chopped "Turkey bacon", parmesan and the finishing oil., Calories 325 calories, Sugar 4.5 g, Sodium 851.7 mg, Fat 18 g, SaturatedFat 3.4 g, TransFat 0 g, Carbohydrate 32.3 g, Fiber 7.1 g, Protein 12.3 g, Cholesterol 15.7 mg

TUSCAN BEAN SOUP (RIBOLLITA)



Tuscan Bean Soup (Ribollita) image

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

¼ cup olive oil
1 large onion, sliced
4 carrots, chopped
2 stalks celery, chopped
4 cloves garlic, crushed
2 zucchini, sliced
4 (14 ounce) cans vegetable stock
1 (15 ounce) can cannellini beans
1 (14 ounce) can chopped tomatoes
1 cup chicken stock
¼ cup pesto
salt and ground black pepper to taste
1 tablespoon olive oil
1 (16 ounce) bag fresh spinach

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 - TUSCAN WHITE BEAN SOUP



Ribollita - Tuscan White Bean Soup image

This easy Tuscan soup recipe is flexible. I love the combination listed below, but feel free to use whatever vegetables, greens, or herbs you have on hand! See the post above for suggestions.

Provided by Jeanine Donofrio

Categories     Soup

Time 1h

Yield 2-3

Number Of Ingredients 15

2 tablespoons extra-virgin olive oil
1 small onion, chopped
3 carrots, chopped
1 tablespoon finely chopped rosemary
2 garlic cloves, minced
3 medium Roma or vine tomatoes, diced
½ teaspoon red pepper flakes
2 tablespoons white wine
1½ cups cooked cannellini beans, drained and rinsed
4 cups vegetable broth
3 large lacinato kale leaves, thinly sliced, coarse stems removed
4 thick slices stale ciabatta bread, cubed
balsamic vinegar, for drizzling
¼ cup shaved Parmesan cheese, optional
sea salt and freshly ground black pepper

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)



Ribollita (Tuscan White Bean Soup) image

Zuppa Ribollita is a soul warming bowl of comfort. This hearty, rustic soup is a classic Tuscan dish that has been cooked in peasants' kitchens for centuries.

Provided by GypsyPlate

Categories     Soup Recipes

Time 50m

Number Of Ingredients 18

3 Tbsp extra virgin oil (+ more for serving)
1 large onion, chopped
3 carrots, diced
2 celery stalks, diced
5-6 garlic cloves, finely chopped
1/2 tsp red chili flakes
28oz can diced or crushed tomatoes
4 cups vegetable (or chicken) broth
6-7 sprigs fresh thyme, chopped (or 1 tsp dried thyme)
3-4 sprigs fresh oregano, chopped (or 1 tsp dried oregano)
5-6 basil leaves, chopped (or 1 tsp dried basil)
2 sprigs rosemary, chopped (or 1 tsp dried rosemary)
3 15oz cans cannellini beans
1 parmesan rind, about 4 inches
1 small bunch kale, ribs and stems removed, chopped
3 cups bread chunks
Parmesan cheese, for garnishing
Salt and pepper, to taste

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.

Nutrition Facts : Calories 515 calories, Carbohydrate 81 grams carbohydrates, Cholesterol 8 milligrams cholesterol, Fat 11 grams fat, Fiber 19 grams fiber, Protein 28 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 472 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

TUSCAN WHITE BEAN AND BREAD SOUP (RIBOLLITA)



Tuscan White Bean and Bread Soup (Ribollita) image

Taken from The Best International Recipe, posted for safekeeping. Do not use sliced sandwich bread in place of the crusty bread. If necessary, substitute chard for the kale.

Provided by cellogirl2

Categories     Chard

Time 2h

Yield 8 serving(s)

Number Of Ingredients 15

6 cups ciabatta, cut into 1-inch chunks
2 (15 ounce) cans cannellini beans, drained and rinsed
6 cups water
1/3 cup extra virgin olive oil, plus extra for serving
3 medium carrots, peeled and chopped fine
1 onion, minced
1 bunch kale, thick stems and leaves separated, stems chopped fine, and leaves sliced into 1-inch-thick strips (about 1 pound)
salt
6 medium garlic cloves, minced
1 (28 ounce) can diced tomatoes, drained
1 large russet potato, peeled and cut into 1/2-inch chunks
2 bay leaves
1 sprig fresh rosemary
ground black pepper
grated parmesan cheese, for serving

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.

Nutrition Facts : Calories 319.7, Fat 9.8, SaturatedFat 1.4, Sodium 255.6, Carbohydrate 47.9, Fiber 10.5, Sugar 6.1, Protein 13.4

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