RIBOLLITA (REBOILED ITALIAN CABBAGE SOUP)
Ribollita means twice-cooked, or 'reboiled,' in Italian. A white bean stock is livened up with greens, tomatoes, and potatoes with added slices of toasted bread. The soup should be refrigerated overnight. All you'll have to do the next day is reboil it. Allow time for soaking the beans.
Provided by JOSIE
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 5h30m
Yield 12
Number Of Ingredients 20
Steps:
- Sort and rinse the beans before placing them in a large pot with the water. Bring to a boil over medium-high heat and cook 5 minutes. Turn off heat, cover, and let stand 1 1/2 hours. Drain.
- Place the beans, chicken broth, garlic, sage leaves, bay leaves, and salt in a large pot. Bring to a boil over medium-high heat. Reduce heat to low and simmer until beans are tender, about 2 hours. Cool. Remove 1 cup of beans. Discard the bay leaves and sage leaves. Blend the remaining bean mixture with a hand mixer until smooth. Set aside.
- Heat the olive oil in a large pot over medium-high heat. Add the onions; cook and stir until transparent, about 10 minutes. Combine the carrots, celery, potatoes, cabbage, Swiss chard, and kale with the onions. Stir in the tomatoes. Season with salt and pepper to taste. Cover, and cook until greens have wilted, stirring at least once, about 20 minutes. Stir in the pureed bean mixture, and cook 40 minute until the mixture thickens. Stir in the reserved beans. Adjust seasonings to taste. Add the toasted bread slices; cook until bread is soaked, about 10 minutes longer. Cool, and refrigerate overnight.
- Reheat the soup over low heat until heated through, about 20 minutes. Serve each serving garnished with 2 tablespoons Parmesan cheese and a drizzle of olive oil.
Nutrition Facts : Calories 418.3 calories, Carbohydrate 41.8 g, Cholesterol 14.4 mg, Fat 22.4 g, Fiber 3.6 g, Protein 14.8 g, SaturatedFat 4.3 g, Sodium 1602.5 mg, Sugar 4.8 g
RIBOLLITA WITH CABBAGE
In Tuscany region of Italy, the way to transform leftover bean and vegetable soup into the ultimate comfort food is to reheat the soup with dry or toasted bread, then blend it into a thick, comforting pap. This is called ribollita, which means "reboiled."
Provided by Martha Rose Shulman
Categories dinner, one pot, soups and stews, main course
Time 2h45m
Yield Serves four to six
Number Of Ingredients 13
Steps:
- Place the beans in a medium saucepan, and add 4 cups water, the unchopped onion half and the crushed garlic clove. Bring to a boil. Reduce the heat, add salt to taste, cover and simmer 1 hour. Remove the onion halves. Taste and adjust seasonings.
- Heat 2 tablespoons of the oil in a heavy soup pot, and add the chopped onion, carrots and celery. Cook, stirring often, until the onion is tender, about five minutes. Add the garlic and chili flakes, and stir together for 30 seconds to a minute until fragrant. Add the cabbage. Cook, stirring, until the cabbage wilts, three to five minutes. Add the tomatoes. Cook, stirring, until the tomatoes cook down and smell fragrant, five to 10 minutes. Season to taste with salt.
- Stir in the beans and their liquid, add the bouquet garni and another 2 cups of water, and bring to a boil. Reduce the heat, cover and simmer 30 minutes or until the beans are tender. Taste and adjust seasonings. Add the greens, raise the heat and simmer covered for another 15 minutes. The greens should be falling apart in the soup. Remove the bouquet garni.
- Meanwhile, preheat the oven to 300 degrees. Place the bread on the rack, and toast until dry but not browned, about 15 to 20 minutes. Break up into pieces. Remove about 1 cup of the beans and vegetables from the soup. Bring the remaining soup to a simmer, and add the bread. Submerge in the soup, and remove the soup from the heat. Let stand for 20 minutes until the bread is soft. Blend, using a hand immersion blender or the pulse action of a food processor. Return to the pot, add the beans and vegetables you set aside, and heat through. The ribollita should have the consistency of oatmeal. Dilute with water as necessary. Taste and adjust salt and pepper. Spoon the ribollita into bowls or onto soup plates, drizzle olive oil over each bowl and serve.
Nutrition Facts : @context http, Calories 203, UnsaturatedFat 7 grams, Carbohydrate 28 grams, Fat 9 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 534 milligrams, Sugar 7 grams, TransFat 0 grams
REBOLLITA ( ITALIAN CABBAGE SOUP)
Rebollita in Italian means "reboiled". This is a slightly changed verison of recipe from William-Sonoma's SOUP FOR SUPPER...and modified for the crock pot. Easy and tasty. Freezes well.(Refrigeration time is not included in Cooking Time.)
Provided by Caroline Cooks
Categories Ham
Time 6h15m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Chop bacon into ½" pieces and sauté until almost done.
- Add onions, garlic, and celery; cook to soften, about 8 minutes.
- Add all to crock pot.
- Add remaining ingredients and cook on LOW for 6-8 hours.
- Cool and refrigerate overnight for best flavor.
- To serve: Reheat; and place slices of bread in bottom of soup bowls and ladle hot Ribollita over bread.
Nutrition Facts : Calories 449.1, Fat 18.8, SaturatedFat 6.3, Cholesterol 47.1, Sodium 1238.2, Carbohydrate 43.8, Fiber 8.3, Sugar 8.7, Protein 26.7
RIBOLLITA (ITALIAN VEGETABLE/BEAN SOUP)
Found this recipe in a Swedish food magazine. According to them it is a soup originating from Tuscany in Italy. Agreed, it is a lot of chopping but the soup is worth it. It freezes well.
Provided by Chef Dudo
Categories Beans
Time 3h30m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Start the day before by soaking the beans in plenty of water.
- Drain the beans, cook them in water until soft, about 1 1/2 hour.
- In the meantime, chop all the vegetables and saute the onions, carrots, celery and garlic in the oil.
- Gently fry for about 30 minutes.
- Add broth from the beans + water to make a total of 10 cups.
- Add tomatoes, jalapeno pepper and spinach.
- Add salt and cook on low fire for about 20 minutes.
- Put the beans in the soup and cook on low fire for 40 minutes.
- I does not matter if the soup cooks longer, in fact you can start in the morning and have the soup on the stove the whole day.
Nutrition Facts : Calories 262.2, Fat 4.2, SaturatedFat 0.9, Cholesterol 0.8, Sodium 1823.1, Carbohydrate 45.1, Fiber 12.9, Sugar 11.5, Protein 14
RIBOLLITA
Provided by Anna Thomas
Categories Soup/Stew Bean Potato Tomato Vegetarian High Fiber Dinner Lunch Kale Winter Family Reunion Healthy Low Cholesterol Potluck Simmer Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 20
Steps:
- Combine 8 cups water, beans, sage, and sliced garlic in large saucepan. Bring to boil; reduce heat to low, cover, and simmer until beans are tender, stirring occasionally and adding more water by 1/4 cupfuls to keep beans submerged, 2 to 2 1/2 hours, depending on age of beans. Add 1 teaspoon sea salt; simmer 10 minutes. Uncover and cool beans in liquid. DO AHEAD: Can be made 1 day ahead. Cover and chill in cooking liquid.
- Heat 3 tablespoons oil in large pot over medium heat. Add onion; sprinkle with sea salt. Cook until onion is translucent, stirring often, about 5 minutes. Add chopped garlic; stir 2 minutes. Add celery, carrot, potato, fennel, and thyme; cook until vegetables are tender and begin to turn brown in spots, stirring often, 15 to 18 minutes. Add kale, chard, cabbage, tomatoes, Parmesan rind, 5 cups water, and 1 teaspoon sea salt. Bring to boil; reduce heat to medium-low, cover, and simmer until vegetables are very tender, about 1 1/2 hours. Add beans with cooking liquid and crushed red pepper. Add 2 cups broth. Season with salt and generous amount of pepper. DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill. Rewarm before continuing.
- Add bread to soup and simmer, stirring often to break up bread into smaller pieces and adding more broth by 1/2 cupfuls to thin, if desired. Season with sea salt and pepper.
- Divide ribollita among bowls, drizzle with oil, and serve.
- Also called Tuscan kale, dinosaur kale, lacinato kale, or cavolo nero_, black kale has long, narrow dark green leaves; available at some supermarkets and farmers' markets._
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