Ribollita Ina Garten Food
RIBOLLITA
Provided by Ina Garten
Categories main-dish
Time P1DT1h50m
Yield 8 servings
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, 1 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 with their puree, the cabbage, if using, the kale, and 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 a steel blade, puree half of 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.
RIBOLLITA
Even vegetable stews can have more vegetables. This recipe adds a pound of kale -- that's right, a full pound -- to softened onions, carrots and celery, combined with beans and tomatoes. It's simply a matter of bringing the other vegetables together in a simmer, then adding the kale and topping with the toast. The whole dish bakes in the oven for a few minutes to brown the toast with a little Parmesan.
Provided by Mark Bittman
Categories dinner, main course
Time 50m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Put 2 tablespoons of the oil in a large pot over medium heat. When it's hot, add onion, carrot, celery and garlic; sprinkle with salt and pepper and cook, stirring occasionally, until vegetables are soft, 5 to 10 minutes.
- Heat the oven to 500 degrees. Drain the beans; if they're canned, rinse them as well. Add them to the pot along with tomatoes and their juices and stock, rosemary and thyme. Bring to a boil, then reduce heat so the soup bubbles steadily; cover and cook, stirring once or twice to break up the tomatoes, until the flavors meld, 15 to 20 minutes.
- Fish out and discard rosemary and thyme stems, if you like, and stir in kale. Taste and adjust seasoning. Lay bread slices on top of the stew so they cover the top and overlap as little as possible. Scatter red onion slices over the top, drizzle with the remaining 3 tablespoons oil and sprinkle with Parmesan.
- Put the pot in the oven and bake until the bread, onions and cheese are browned and crisp, 10 to 15 minutes. (If your pot fits under the broiler, you can also brown the top there.) Divide the soup and bread among 4 bowls and serve.
Nutrition Facts : @context http, Calories 539, UnsaturatedFat 17 grams, Carbohydrate 62 grams, Fat 24 grams, Fiber 17 grams, Protein 25 grams, SaturatedFat 5 grams, Sodium 1639 milligrams, Sugar 10 grams
RIBOLLITA
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Heat the oil in a heavy large pot over medium heat. Add the onion, carrot, pancetta, minced garlic, salt, and pepper. Cook until the onion is golden brown and the pancetta is crisp, about 7 minutes. Add tomato paste and stir until dissolved. Add tomatoes and stir, scraping the bottom of the pan with a wooden spoon to release all the brown bits. Add the spinach, beans, herbs, stock, bay leaf, and Parmesan rind. Bring the soup to a boil, reduce heat and simmer for 30 minutes.
- Meanwhile, preheat the oven to 350 degrees F.
- Drizzle the ciabatta halves with olive oil. Toast until golden brown, about 5 minutes. Remove from the oven and rub the top of the toasts with the whole garlic clove. Place the toasts in the serving bowls and ladle the soup over the toasts. Sprinkle with Parmesan and serve immediately.
RIBOLLITA - BAREFOOT CONTESSA - INA GARTEN
This soup is good to make on a cold day. It makes tons so you can share with all of your friends. It is a time consuming recipe but the finished soup is so worth it.
Provided by cookiedog
Categories One Dish Meal
Time P1DT1h40m
Yield 8-10 serving(s)
Number Of Ingredients 18
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, 1 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 with their puree, the cabbage, if using, the kale, and 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 a steel blade, puree half of 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 293.3, Fat 11.3, SaturatedFat 2.7, Cholesterol 10.9, Sodium 395.5, Carbohydrate 34, Fiber 6.5, Sugar 6.2, Protein 15.7
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
TUSCAN RIBOLLITA
How good does a pot of this soup on the stove on a chilly, soccer-packed fall Saturday sound?
Categories Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- 1 In a large pot over medium heat, sauté the first five ingredients in 2 tablespoons of the olive oil for 5 minutes.
- 2 Add the tomatoes and their juices, along with the beans, broth, and rosemary. Simmer, covered, until the beans break apart, about an hour.
- 3 Add the kale and cook for 5 to 7 minutes more. Stir in the bread crumbs and serve, drizzled with the remaining olive oil and sprinkled with the cheese.
INA GARTEN RIBOLLITA SOUP RECIPE
Provided by dhoffmanlatter
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, 1 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 with their puree, the cabbage, if using, the kale, and 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 a steel blade, puree half of 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.
More about "ribollita ina garten food"
RIBOLLITA RECIPE - ADAM LEONTI | FOOD & WINE
Heat olive oil in a large, heavy pot or Dutch oven over medium-low. When oil shimmers, add onion, carrot, and celery; stir to coat with oil. Stir in salt to help draw out liquid …
From foodandwine.com
5/5 (14)Category Potato Soup
From foodandwine.com
5/5 (14)Category Potato Soup
- Heat olive oil in a large, heavy pot or Dutch oven over medium-low. When oil shimmers, add onion, carrot, and celery; stir to coat with oil. Stir in salt to help draw out liquid from onions and season the foundation of the soup. Cook, stirring often and scraping bottom of pot with a flat-bottomed wooden spoon, reducing heat as necessary to maintain a gentle sizzle, until mixture is very soft and translucent, about 30 minutes. Increase heat to medium; cook, stirring often, until sofrito is caramelized, about 10 minutes.
- Stir in the garlic and crushed red pepper, if using; cook, stirring constantly, about 1 minute. Stir in crushed tomatoes and wine, and stir, scraping up any browned bits on bottom of pot, until mixture is well combined. Increase heat to maintain a vigorous simmer (be careful of splattering tomato). Cook, stirring occasionally, until mixture is reduced to a jam-like consistency, about 20 minutes.
- Add 8 cups water, bread, kale, and Parmesan rind, if using; stir, scraping bottom of pan to fully incorporate sofrito into liquid. Simmer until kale is tender and bread is dissolved, about 20 minutes. Stir in potatoes, and simmer until partially tender, about 15 minutes.
- Meanwhile, puree 1 cup beans with 1 cup tap water or bean cooking liquid (if not using canned). Add bean puree and remaining 3 cups beans, and simmer until beans and potatoes are completely tender but not falling apart, about 25 minutes. Season with about 1 teaspoon more salt, or to taste, and a generous amount of black pepper.
RIBOLLITA TUSCAN VEGETABLE BEAN SOUP - A FOODCENTRIC LIFE
Heat 1 teaspoon of the oil in a large heavy pot (5 1/2 quarts) over medium heat. Add Prosciutto and cook until crisped, 4-5 minutes. Remove Prosciutto from the pot and set aside …
From afoodcentriclife.com
Reviews 20Category SoupCuisine ItalianTotal Time 55 mins
From afoodcentriclife.com
Reviews 20Category SoupCuisine ItalianTotal Time 55 mins
- Heat 1 teaspoon of the oil in a large heavy pot (5 1/2 quarts) over medium heat. Add Prosciutto and cook until crisped, 4-5 minutes. Remove Prosciutto from the pot and set aside to be added back later.
- Add the rest of the oil to the pot and add the onion. Cook until tender and translucent, about 5 minutes. Add the garlic and cook 1 minute, stirring. Add the carrots, celery and fennel and cook until tender, 5-7 minutes, stirring occasionally. Stir in the dried herbs, then stir in the kale, salt, and black and red pepper, cook 4-5 minutes. Add tomatoes with their juice, beans, broth and bread cubes. Turn heat up and bring soup to almost a boil, then put a lid on the pot and turn the heat to low. Add the Prosciutto back in and cook for another 15 minutes. Kale will be tender and bread cubes will melt into the soup. Remover lid, stir in basil, and serve. Ladle into bowls, top with Parmesan to serve if desired.
RIBOLLITA RECIPE - FOOD & WINE
In a large saucepan, cook the bacon over moderate heat, stirring frequently, for 3 minutes. Add the rosemary, onion, garlic, carrots, and celery and cook, stirring frequently, until …
From foodandwine.com
4/5 Servings 4
From foodandwine.com
4/5 Servings 4
- Heat the oven to 350°. In a food processor, combine 1 cup of the beans with 1 cup of the water and puree until smooth. Set aside.
- In a large saucepan, cook the bacon over moderate heat, stirring frequently, for 3 minutes. Add the rosemary, onion, garlic, carrots, and celery and cook, stirring frequently, until the vegetables start to soften, about 10 minutes. Add the cabbage, chard, salt, and pepper and cook, stirring, until the cabbage wilts, about 3 minutes. Stir in the tomatoes and cook, breaking them up with the back of a spoon, for 1 to 2 minutes. Add the remaining 3 cups of water and bring to a simmer. Stir in the bean puree and simmer for 15 minutes.
- Meanwhile, put the bread on a baking sheet and toast until golden, turning once, about 15 minutes. Add the remaining beans and the toasted bread to the soup. Increase the heat to moderately high and bring just to a boil, stirring to break up the bread. If the soup is too thick, stir in some additional water.
SIMPLE RIBOLLITA RECIPE - BON APPéTIT
Heat ⅓ cup extra-virgin oil in a medium Dutch oven or heavy pot over medium. Add bowl of mirepoix and 2 tsp. salt and cook, stirring occasionally, until vegetables are softened …
From bonappetit.com
4.7/5 (185)Estimated Reading Time 6 minsServings 4-6
From bonappetit.com
4.7/5 (185)Estimated Reading Time 6 minsServings 4-6
- Place a rack in middle of oven; preheat to 450°. Time to prep your veg! You are going to make a mirepoix, which is just a fancy French word for the combo of chopped onions, carrots, and celery that form the flavor base for a lot of European dishes. First, cut 1 large onion in half through root. Peel and discard skins. Finely chop and transfer to a medium bowl.
- Wash, peel, and trim 3 medium carrots. Cut in half (or in quarters lengthwise if they’re large), then cut crosswise into ½" pieces. (You can also just chop the carrots down into coins if you don't mind larger pieces of veg in your soup.) Add to bowl with onion.
- Smash and peel 8 garlic cloves with the back of your knife. If any of them are left more or less intact after that initial smashing, give them another good wack with the back of your knife so they really open up and start to break apart. Add to bowl, also.
RIBOLLITA SOUP - THREE HUNGRY BOYS
From threehungryboys.com
Servings 6-8Published 2020-10-21Estimated Reading Time 2 mins
- 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.
- Meanwhile, heat the oil in a large stockpot. Add onions and cook over medium-low heat for 7 to 10 minutes, until the onions are translucent. Add the carrots, celery, garlic, salt, and the pepper.
- Drain the beans, reserving their cooking liquid. Puree half of the beans with a little of their liquid In a food processor or vitamix. Add to the stockpot, along with the remaining whole beans.
- 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.
INA GARTEN, PADMA LAKSHMI SHARE QUARANTINE-FRIENDLY RECIPES
A post shared by Ina Garten (@inagarten) on Mar 15, 2020 at 4:37pm PDT This dish is the first of what Ina said would be many to come during the next few weeks when people around the world are ...
From today.com
Estimated Reading Time 8 mins
From today.com
Estimated Reading Time 8 mins
RIBOLLITA RECIPE : SBS FOOD
Add tomatoes, salt and pepper to taste, and 1 litre of the bean cooking liquid. Bring just to a boil over high heat, then reduce heat and simmer gently for 12-15 minutes, or until vegetables are ...
From sbs.com.au
3.4/5 (31)Servings 4-6Cuisine ItalianCategory Main
From sbs.com.au
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SUNDAY'S SOUP: SOUP OF THE WEEK - RIBOLLITA
1/2 cup freshly grated Parmesan, for serving. Directions. 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.
From sundayssoup.blogspot.com
Estimated Reading Time 2 mins
From sundayssoup.blogspot.com
Estimated Reading Time 2 mins
RIBOLLITA RECIPE - TUSCAN VEGETABLE SOUP | EATALY MAGAZINE ...
Ribollita (Tuscan Vegetable Soup) Recipe courtesy of Eataly. Yield: 8 servings. 1 bunch Tuscan kale, cut into 2-inch ribbons 1 head savoy cabbage, cut into 2-inch ribbons 1 bunch Swiss chard, cut into 2-inch ribbons 2 russet potatoes, peeled and diced 3 large carrots, peeled and diced 2 cups canned whole peeled tomatoes 2 zucchini, diced 1 rib celery, diced 2 leeks (white parts …
From eataly.com
Estimated Reading Time 2 mins
From eataly.com
Estimated Reading Time 2 mins
CLASSIC RIBOLLITA RECIPE - GREAT ITALIAN CHEFS
Ribollita is one of Tuscany’s many famous bread soups. Typically containing cavolo nero, savoy cabbage, cannellini beans and stale bread, the dish is part of the cucina povera tradition of humble, thrifty dishes, and will likely have contained whichever vegetables were available. Ribollita means ‘reboiled’, and an essential step to this recipe is to let the soup chill …
From greatitalianchefs.com
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RIBOLLITA - FOOD NETWORK
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From foodnetwork.co.uk
Cuisine ItalianCategory Main-Course, StartersServings 4
From foodnetwork.co.uk
Cuisine ItalianCategory Main-Course, StartersServings 4
RIBOLLITA RECIPE | DEBI MAZAR AND GABRIELE CORCOS ...
Directions. Rinse and drain the soaked cannellini beans and set aside. In a large pot, heat the olive oil and saute the carrots, celery and onions (the soffrito) until well-cooked but not browned, 8 to 10 minutes. Add the potatoes, cavolo nero and cabbage and saute with the soffrito until the cabbage is wilted, a few minutes.
From cookingchanneltv.com
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From cookingchanneltv.com
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RIBOLLITA
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RIBOLLITA | RECIPE | FOOD NETWORK RECIPES, RECIPES, INA GARTEN
RIBOLLITA RECIPE : INA GARTEN : FOOD NETWORK - MASTERCOOK
3 tablespoons minced garlic (6 cloves) 1 teaspoon freshly ground black pepper. 1/4 teaspoon crushed red pepper flakes. 1 (28-ounce) can Italian plum tomatoes in puree, chopped. 4 cups coarsely chopped or shredded savoy cabbage, optional. 4 cups coarsely chopped kale. 1/2 cup chopped fresh basil leaves. 6 cups chicken stock, preferably homemade.
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