EASY AND COMFORTING RIBOLLITA (TUSCAN BREAD SOUP)
Ribollita is a hearty vegan pottage, full of seasonal vegetables, and bulked out with bread. Easy to make and incredibly frugal, it's perfect for chilly days!
Provided by Nico
Categories Mains
Time 3h30m
Number Of Ingredients 18
Steps:
- In a large saucepan, gently fry the onion, carrot, celery, bay, rosemary, and a pinch of sea salt in 2 tbsp oil over a medium heat for 10 minutes.
- Add the garlic, potatoes, leek, and remaining oil, and continue to cook for another 10 minutes, stirring occasionally.
- Add the tomato purée mixed with water, and the cabbage, kale, and chard, and stir well.
- Tip the entire contents of 1 can of beans into a blender or food processor, plus the aquafaba from the other can, and 1.5 litres (6 cups) broth. (Set the drained beans aside for now.)
- Blend for a few seconds, until you have a smooth bean broth (broda dei fagioli). Stir half of this into the pan.
- Bring the soup to the boil, then reduce the heat, and simmer for around 2 hours, occasionally stirring in more bean broth until it's used up.
- When the vegetables are cooked, and the soup is creamy, stir in the rest of the beans, plus the bread.
- Cover, and set aside to rest for around 30 minutes, before serving into bowls, and seasoning with a few grinds of black pepper and a drizzle of extra virgin olive oil.
- Store any leftovers in an airtight container in the 'fridge for up to a week.
Nutrition Facts : Calories 372 kcal, Sugar 7 g, Sodium 367 mg, Carbohydrate 54 g, Fiber 9 g, Protein 12 g, Fat 14 g, SaturatedFat 2 g, ServingSize 1 serving
VEGAN TUSCAN BREAD SOUP
A hearty vegetarian or vegan soup that goes great for a hot summer night, but filling enough for a cold winter night. Drizzle with olive oil. Garnish with Parmesan cheese, if you are not keeping the soup vegan.
Provided by MENMYTEDDY13
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 1h
Yield 4
Number Of Ingredients 16
Steps:
- Heat oil in a large pot over medium heat. Add spinach, onion, and celery. Cover and cook, stirring a few times, until softened, 5 to 10 minutes. Add broth, dark red kidney beans, cannellini beans, diced tomatoes, tomato paste, garlic powder, parsley, oregano, red pepper flakes, salt, and black pepper. Heat to a boil, about 30 minutes. Boil for 1 to 2 minutes.
- Place a slice of bread in the bottom of a bowl. Ladle soup on top. Repeat with remaining bread.
Nutrition Facts : Calories 398.7 calories, Carbohydrate 68.5 g, Fat 6.3 g, Fiber 17.5 g, Protein 18.7 g, SaturatedFat 0.8 g, Sodium 1667.3 mg, Sugar 13.1 g
TUSCAN BREAD AND TOMATO SOUP (PAPPA AL POMODORO)
Pappa means pap, which is what this soup is. If you ever needed proof that stale bread needn't go to waste, this soup is it. And this stale bread recipe can be made with canned tomatoes, so you can make it throughout the year. When the weather is hot, you can serve this at room temperature.
Provided by Martha Rose Shulman
Time 30m
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- If your bread is too hard to cut, douse it with water first. Then remove the crusts and cut into cubes. You should have about 7 cups.
- Heat the oil in a large, heavy soup pot over medium-low heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, for about a minute, until fragrant. Add the tomatoes, tomato paste, sugar, red pepper flakes, and salt and pepper, and cook, stirring occasionally, until the tomatoes have cooked down, about 10 minutes. Taste and adjust seasoning.
- Stir the bread cubes into the tomatoes. Add the water, half the basil, and about 1 teaspoon salt. Bring to a simmer and simmer, stirring and mashing the bread, for about 10 minutes, until the soup is thick, like oatmeal. Stir in the remaining basil, taste and adjust seasoning. Serve hot, warm, or room temperature.
Nutrition Facts : @context http, Calories 278, UnsaturatedFat 6 grams, Carbohydrate 45 grams, Fat 7 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 903 milligrams, Sugar 9 grams, TransFat 0 grams
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