TUSCAN SOUP (RIBOLLITA CON VERDURE) RACHAEL RAY
Make and share this Tuscan Soup (Ribollita Con Verdure) Rachael Ray recipe from Food.com.
Provided by KathyP53
Categories Greens
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat soup pot over medium-high heat. Add oil and pancetta and render for 4 minutes. Add rosemary, garlic, 3/4 of onions, carrots, zucchini and season with salt and pepper. Saute veggies 7-8 minutes, then add wine and deglaze the pot.
- Stir in tomatoes and stock and bring up heat. When soup boils, reduce to a simmer and stir in bread and beans. Pile greens into pot and wilt them into the soup.
- Simmer 5-10 minutes, stirring soup as it simmers until it thickens to a dense stew-like consistency. A wooden spoon should be able to stand upright in pot.
- Turn off heat, adjust seasonings and ladle into shallow bowls. Top with grated cheese and an additional drizzle of olive oil, and a spoonful of remaining finely chopped onion.
Nutrition Facts : Calories 712, Fat 17.6, SaturatedFat 4.4, Cholesterol 7.2, Sodium 2071.6, Carbohydrate 103.8, Fiber 17, Sugar 7.5, Protein 34
RIBOLLITA (VEGETABLE, BEAN AND STALE BREAD SOUP)
Provided by Rachael Ray : Food Network
Time 5h35m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Variations: For a sweeter soup, add chopped fennel to your mix. For autumn, add zucchini or butternut squash to your blend.
- Drain the beans and place in a pot with 4 cups chicken stock, 1 clove garlic, half an onion and some salt and pepper. Bring to a low boil, reduce the heat and simmer until tender, 30 minutes.
- Meanwhile, preheat the oven to 350 degrees F. Bake the bread until deeply golden and toasted. Store in foil.
- Heat 1/4 cup EVOO, 4 turns of the pan, over medium-high heat in a large Dutch oven. Add the chopped onions, carrots, celery, remaining 3 cloves garlic, chile flakes, bay leaf and herb bundle. Season with salt and pepper. Cook, partially covered, to soften, about 5 minutes. Add the wine, kale, cabbage and a little nutmeg. Stir. Wilt the greens, partially covered, 5 to 6 minutes more. Add the beans and their liquids and the tomato puree. Stir. Add 2 cups more stock (reserve 2 cups for the night you serve). Add the cheese rind to the soup. Simmer to combine flavors, 15 minutes. Remove 3 cups of the beans and vegetables, about half the soup, to food processor and puree. Then add back to pot. Cool and store the soup for a make-ahead meal.
- To serve, heat the soup over medium heat, add the bread to the soup and let it absorb the liquid. Thin the soup with the remaining 2 cups of stock. Taste to adjust seasoning. Remove the herb bundle, rind and bay leaf. The ribollita is done when a wooden spoon can stand straight up in the soup. Ladle into shallow bowls and garnish with a generous drizzle of EVOO, finely chopped raw onion and cheese. Leftover soup can be fried in olive oil in a skillet like potato pancakes or hash, and topped with over easy or fried eggs.
RIBOLLITA (TUSCAN MINESTRONE)
Riboliita is a hearty soup originating in Tuscany. What set this soup apart from other Minestra recipes is the use of stale bread to make the soup more substantial (and to economize, of course). This delicious soup is best made a day before serving because it is even better on the second day.
Provided by evelynathens
Categories Spinach
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Heat the olive oil in a large pot and sauté the onion and leek together over low heat until they begin to caramelize; add the garlic and sauté for 1 minute; add all the remaining vegetables; season to taste and stir to mix; cover and cook for 20 minutes or until the vegetables have reduced in volume by half; stir again and add broth; bring to a boil and then lower the heat; add the tomato paste and stir to dissolve; cover and cook the soup for 1 hour; add the beans.
- The next day, reheat soup gently and stir in the bread cubes until the bread has turned into a mush (this takes about 10-15 minutes); if the soup is too thick, thin with more stock to suit your taste.
- Serve at table with freshly-cracked black pepper, grated parmesan cheese, and drizzle with extra virgin olive oil.
Nutrition Facts : Calories 831.6, Fat 19.8, SaturatedFat 3.6, Cholesterol 1, Sodium 2598.8, Carbohydrate 139, Fiber 19.8, Sugar 14.9, Protein 30.1
RIBOLLITA
Make and share this Ribollita recipe from Food.com.
Provided by Dienia B.
Categories European
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- saute onions carrots celery parsley and garlic in large stock pot.
- add tomatoes and water add rest of veggies cook for 30 minutes add bread simmer for 30 minutes more.
Nutrition Facts : Calories 264.5, Fat 3.1, SaturatedFat 0.6, Sodium 270.4, Carbohydrate 49.9, Fiber 7.2, Sugar 7.5, Protein 11.4
RIBOLLITA (INA GARTEN)
Make and share this Ribollita (Ina Garten) recipe from Food.com.
Provided by AmyZoe
Categories < 4 Hours
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- In a large bowl, cover the beans with cold water by 1 inch and cover with plastic wrap. Allow to soak overnight in the refrigerator.
- Drain the beans and place them in a large pot with 8 cups of water and bring to a boil. Lower the heat and simmer uncovered for 45 minutes. Add 1 teaspoon of salt and continue to simmer for about 15 minutes, until the beans are tender. Set the beans aside to cool in their liquid.
- Meanwhile, heat the oil in a large stockpot. Add the pancetta and onions and cook over medium low heat for 7 to 10 minutes, until the onions are translucent. Add the carrots, celery, garlic, a tablespoon of salt, the pepper, and red pepper flakes. Cook over medium-low heat for 7 to 10 minutes, until the vegetables are tender. Add the tomatoes and the puree, the cabbage, the kale, and the basil and cook over medium-low heat, stirring occasionally, for another 7 to 10 minutes.
- Drain the beans, reserving their cooking liquid. In the bowl of a food processor fitted with steel blade, puree half the beans with a little of their liquid. Add to the stockpot, along with the remaining whole beans. Pour the bean cooking liquid into a large measuring cup and add enough chicken stock to make 8 cups. Add to the soup and bring to a boil. Reduce the heat and simmer over low heat for 20 minutes.
- Add the bread to the soup and simmer for 10 more minutes. Taste for seasoning and serve hot in large bowls sprinkled with Parmesan and drizzled with olive oil.
Nutrition Facts : Calories 302.8, Fat 11.3, SaturatedFat 2.7, Cholesterol 10.9, Sodium 405.3, Carbohydrate 36.1, Fiber 7.6, Sugar 7, Protein 16.4
More about "ribollita con verdure food"
RIBOLLITA CON VERDURE BOARD RECIPES DESCRIPTION RIBOLLITA CON …
From pinterest.com
RIBOLLITA CON VERDURE | RECIPE | FOOD NETWORK RECIPES, FOOD, RECIPES
From pinterest.com
RIBOLLITA CON VERDURE - PINTEREST.COM
From pinterest.com
RIBOLLITA RECIPE - FOOD.COM
From food.com
RIBOLLITA CON VERDURE | RECIPE | FOOD NETWORK RECIPES, 30 MIN …
From pinterest.com
RIBOLLITA (FLORENTINE) RECIPE - FOOD.COM
From food.com
RICETTA RIBOLLITA - LA RICETTA DI GIALLOZAFFERANO
From ricette.giallozafferano.it
RIBOLLITA CON VERDURE - RECIPES LIST
From recipes-list.com
RIBOLLITA CON VERDURE | PUNCHFORK
From punchfork.com
RIBOLLITA RECIPE ON FOOD RECIPE RECIPES FOOD FOOD
From xxphotoz.com
RIBOLLITA CON VERDURE RECIPE - FOOD NEWS
From foodnewsnews.com
RIBOLLITA CON VERDURE
From pinterest.com
RIBOLLITA CON VERDURE RECIPE | EPICURIOUS
From epicurious.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