RIBOLLITA (HEARTY TUSCAN BEAN, BREAD, AND VEGETABLE STEW) RECIPE
This hearty Tuscan stew is loaded with tender vegetables and beans and thickened with bread. You can even simmer it down, then cook it into a savory vegetable pancake.
Provided by Daniel Gritzer
Categories Entree Appetizers and Hors d'Oeuvres Mains Soups and Stews
Time 1h
Yield 8
Number Of Ingredients 15
Steps:
- In a large Dutch oven or soup pot, heat olive oil over medium heat with garlic. Cook, stirring, until garlic is fragrant and very lightly golden. Add onion, leek, carrots, squash, turnip, and celery and cook, stirring, until slightly softened but not browned, about 5 minutes.
- Add enough water to slightly cover vegetables (about 6 cups; 1.5L) along with kale and bouquet garnis and bring to a simmer over medium-high heat. Lower heat to maintain simmer and cook until vegetables are very tender, about 25 minutes.
- Stir in beans and their cooking liquid (or 1 cup water if using canned beans). Add bread, stir well, and simmer until bread is very soft and breaking down, about 15 minutes. Add water, 1/2 cup at a time, if soup becomes too thick and dry.
- Season with salt and pepper. 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 it into a small (8-inch) nonstick skillet with 1 tablespoon oil and cook over medium-high heat, stirring frequently, until it coalesces into a dense mass; it will eventually take the shape of a pancake. (If your flipping skills are good, you can flip it to serve it browned side up.) Slide it onto a plate. To serve at any consistency, drizzle with fresh olive oil and top with freshly ground black pepper and grated cheese (optional).
Nutrition Facts : Calories 237 kcal, Carbohydrate 40 g, Cholesterol 0 mg, Fiber 10 g, Protein 8 g, SaturatedFat 1 g, Sodium 512 mg, Sugar 8 g, Fat 6 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g
TUSCAN-STYLE RIBOLLITA
Save up stale bread and transform it into this thick, chunky, delicious stew, which is low in fat and calories, and showcases tomatoes, beans and cavolo nero.
Provided by Esther Clark
Categories Dinner, Supper
Time 40m
Number Of Ingredients 15
Steps:
- Heat the oil in a large saucepan or flameproof casserole over a medium heat and fry the onion, celery and carrot with a pinch of salt for 15 mins until soft. Add the garlic and chilli flakes, and cook for 1 min.
- Stir in the rosemary sprig, tomatoes, stock, beans and parmesan rind, if using, and bring to a simmer. Add the cavolo and cook, covered, for 10 mins. Stir through the bread and cook for several minutes more to warm through, then add the vinegar and season. Spoon into bowls, drizzle with a little more oil and sprinkle with the basil, if using, and the grated cheese.
Nutrition Facts : Calories 196 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 10 grams protein, Sodium 0.8 milligram of sodium
More about "pressure cooker ribollita tuscan bean and vegetable stew food"
RIBOLLITA RECIPE (TWO WAYS) | THE MEDITERRANEAN DISH
From themediterraneandish.com
5/5 (126)Category SoupCuisine ItalianCalories 288 per serving
- Tear the bread into large pieces and put it on a large sheet pan. Drizzle with extra virgin olive oil and toss to make sure the bread is coated. Spread the bread in one layer on the sheet pan. Bake in the heated oven for about 10 minutes or until somewhat toasted and golden brown.
- In a large cooking pot, heat 3 tablespoons extra virgin olive oil over medium-high heat until shimmering but not smoking. Add the onions, celery and carrots. Sprinkle a little kosher salt. Lower the heat to medium and cook, tossing regularly, until softened. Add the garlic, and cook for 30 seconds to 1 minute, tossing regularly (do not let the garlic brown).
- Add the tomatoes, white wine and broth. Cook over medium heat for little bit, stirring and breaking up the tomatoes with a wooden spoon.
PRESSURE COOKER (INSTANT POT) RIBOLLITA
From pressurecookingtoday.com
Reviews 19Category SoupServings 8Estimated Reading Time 3 mins
- Add beans and 4 cups water to the pressure cooking pot. Select High Pressure and 1 minute cook time. When timer sounds, turn pressure cooker off and allow pressure to release naturally for 1 hour. Drain beans in a colander, discarding water.
- Select Browning/Sauté and add oil, onion, carrots, and celery. Sauté, stirring occasionally until tender, about 3 minutes. Add garlic and sauté 1 minute more.
- Add tomatoes, 2 cans broth, bay leaf, sage, thyme, and black pepper and stir to combine. Add drained beans and kale on top and don’t stir.
- Lock lid in place, select High Pressure and 5 minutes cook time. When timer sounds, turn off pressure cooker and allow pressure to release naturally for 10 minutes, then do a quick pressure release. Remove bay leaf and thyme stems.
PRESSURE COOKER RIBOLLITA (TUSCAN BEAN AND VEGETABLE …
From seriouseats.com
5/5 (12)Total Time 2 hrsCategory Entree, Mains, Soups And StewsCalories 257 per serving
RIBOLLITA (TUSCAN VEGETABLE STEW) – A COUPLE COOKS
From acouplecooks.com
SIMPLE RIBOLLITA RECIPE | BON APPéTIT
From bonappetit.com
TUSCAN RIBOLLITA WITH SUMMER VEGETABLES RECIPE
From seriouseats.com
PRESSURE COOKER RIBOLLITA (TUSCAN BEAN AND VEGETABLE STEW)
From punchfork.com
4.7/5 (65)Total Time 2 hrsCategory Entree, Mains, Soups And StewsCalories 257 per serving
PRESSURE COOKER RECIPES | RICARDO
From ricardocuisine.com
PRESSURE COOKER TUSCAN BEAN SOUP - RECIPES | PAMPERED CHEF …
From pamperedchef.ca
RIBOLLITA TUSCAN SOUP RECIPE - BBC FOOD
From bbc.co.uk
TUSCAN RIBOLLITA {VEGETABLE, BEAN AND BREAD SOUP}
From healthyseasonalrecipes.com
RIBOLLITA INSTANT POT RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
BEST TUSCAN RIBOLLITA RECIPE - HOW TO MAKE TUSCAN STEW
From food52.com
PRESSURE COOKER RIBOLLITA (TUSCAN BEAN AND VEGETABLE STEW) RECIPE
From dailyrecipes.net-freaks.com
PRESSURE COOKER RIBOLLITA WITH SMOKED MOZZARELLA TOASTS - NYT …
From cooking.nytimes.com
PRESSURE COOKERS & MULTI COOKERS: ELECTRIC, STAINLESS STEEL & MORE ...
From bestbuy.ca
PRESSURE COOKER RIBOLLITA (TUSCAN BEAN AND VEGETABLE STEW) RECIPE
From headtopics.com
PRESSURE COOKER RIBOLLITA (TUSCAN BEAN AND VEGETABLE STEW) …
From cookfood.site
PRESSURE COOKER TUSCAN RIBOLLITA ~ A HEAVENLY TOMATO, …
From jezebelsfeast.com
AMAZON.CA: PRESSURE COOKERS: HOME & KITCHEN
From amazon.ca
PRESSURE COOKER TUSCAN BEAN AND VEGETABLE STEW (RIBOLLITA) RECIPE …
From eatyourbooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love