Ribollita Soup. Ribollita soup is a traditional stew from Tuscany. Also known as "bread soup" is a peasant potage prepared with vegetables, stale bread and beans. Discovered Ribollita this year having grown an excess (if that's possible) of Kale during Furlough.
There are many variations but the main ingredients always include leftover bread, cannellini beans, lacinato kale, cabbage, and inexpensive vegetables such as carrot, beans, chard, celery, potatoes, and onion.
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.
You can have Ribollita Soup using 17 ingredients and 16 steps. Here is how you cook it.
Ingredients of Ribollita Soup
- Prepare 2 tbsp of olive oil, extra virgin.
- You need 4 large of garlic cloves, chopped.
- Prepare 1 medium of onion, chopped.
- It's 2 of carrots, peeled and chopped.
- Prepare 3 of celery ribs, chopped.
- Prepare 1 of dried bay leaf.
- It's 200 grams of spring greens.
- It's 2 cans of cannellini beans, including liquid.
- You need 6 cup of chicken stock or vegetable stock.
- You need 1 can (15 ounce) of diced tomato.
- You need 1 1/2 cup of day old bread, torn into pieces.
- Prepare 1/4 cup of fresh basil, chopped.
- Prepare of grated parmesan cheese (optional).
- You need of salt.
- It's of ground black pepper.
- Prepare 50 grams of pancetta or bacon, diced.
- You need 1 of egg, beaten.
Ribollita, a traditional hearty Tuscan soup, typically uses day-old bread to add body and thicken the broth. This ribollita recipe uses a bean mash, which keeps the soup gluten-free and adds fiber. A flavorful hearty stew from Tuscany, called Ribollita with Cannellini beans, lacinato kale, and vegetables, served with crusty bread, drizzled with a Lemon Rosemary Garlic Oil. Ribollita means twice-cooked, or 'reboiled,' in Italian.
Ribollita Soup instructions
- Heat a saucepan over a medium-high heat..
- Add the oil and heat. Then fry the meat for a minute and half..
- Next add the garlic, onion, carrots, celery, and bay leaf..
- Season with salt and pepper..
- Sauté until softened, which takes roughly about 5-7 minutes..
- Add the greens and sauté for about a minute..
- Add beans (including liquid), stock, and tomatoes..
- Then bring soup to the boil..
- Stir in the bread and reduce to a simmer..
- Cook until soup thickens slightly..
- Add the egg and simmer for at least 5 minutes..
- Remove from the heat and stir in the basil..
- Remove bay leaf from the pot..
- Check seasoning is okay. Add more salt and pepper if needs be..
- Serve topped with grated parmesan..
- I had a fair amount of hamburger meat leftover from the previous night. To use it up I turned them into meatballs and added the meat into the soup. I attached the meatball recipe here if you would also like to use the recipe. Bake them as the recipe says and then add the meatballs to the soup. I added them around step 11. https://cookpad.com/us/recipes/361023-sticky-barbacue-meatballs.
A white bean stock is livened up with greens Very filling soup! Similar to the one I had in Tuscany minus the canned tomatoes which I left out as. Ribollita is a thick Tuscan stew - dark greens, lots of beans, vegetables, olive oil, thickened with day-old bread. It is hearty, filling, infinitely nourishing, and flat-out, the sort of food I crave. Ribollita is a hearty, comforting soup that is very traditional and popular throughout Tuscany, and particularly in Florence.
