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
RIBOLLITA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat a deep, heavy bottomed pot over moderate heat. Add oil, garlic, onions, carrots, celery and bay to the pot. Season vegetables with salt and pepper and saute until they begin to soften 5 to 7 minutes. Add beans, stock and tomato sauce. Bring soup to a boil over medium high heat. Remove lid and stir in torn stale bread. Stir soup and incorporate bread as it breaks down. When soup is becomes thick and bread is distributed evenly, adjust seasoning and serve the soup in shallow bowls. Some ribolittas are so thick, the spoon can stand upright. This is a subjective technique. Make yours as thick or thin, as you like with the addition of either more bread or additional stock or water.
- Top shallow bowlfuls of soup with thinly sliced or finely chopped raw onion, a drizzle of extra- virgin olive oil and a generous sprinkling of grated Parmigiano-Reggiano.
RIBOLLITA
Ribollita, also known as bread soup, is a hearty and flavorful Italian dish that uses up stale bread. If you'd like the bread to have more texture, toast it before stirring it into the soup. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 1h
Yield 8 cups.
Number Of Ingredients 14
Steps:
- In a Dutch oven, heat olive oil over medium heat. Add carrots, onion and celery; cook until crisp-tender, 5-7 minutes. Stir in garlic; cook 1 minute longer. Add next 7 ingredients; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 15-20 minutes. , Stir in bread; cook and stir until bread is softened. Serve with Parmesan cheese.
Nutrition Facts : Calories 206 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 806mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 5g fiber), Protein 9g protein.
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
Provided by Food Network
Categories main-dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Soak the beans in 2 quarts of water overnight, and then boil them until tender, about 45 minutes to 1 hour. Rub 3/4 of the beans through a sieve and put the puree back into the cooking water. Put aside the remaining whole beans. Brown the garlic and the chopped onion in 8 tablespoons of oil, and as soon as they have softened, add 2 tablespoons of tomato puree diluted with a glass of warm water. Add the very finely chopped carrot and the celery, the cabbages, chard, and the potatoes. Season with salt and pepper, cook for a few minutes and then add the pureed beans. Continue cooking for an hour. When the vegetables are well done, add the sliced bread and the whole beans previously put aside. Mix well, pour into a soup tureen and serve with a touch of extra-virgin olive oil and the thinly sliced onion passed around separately.
TUSCAN RIBOLLITA SOUP
Ribollita soup is a classic velvety Tuscan winter soup full of hearty veggies, creamy cannellini beans, Tuscan kale and, thickened with stale bread.
Provided by Katie Webster
Categories Soup
Time 1h40m
Number Of Ingredients 20
Steps:
- Fit food processor with the steel blade attachment. With the motor running, drop garlic through the feed tube and allow it to mince. Drop in carrot and celery and allow to finely chop. Pieces should be the size of a pea or smaller. Set aside. Return the food processor bowl to the machine and add the onion chunks. Close the lid and pulse only until the onion is roughly chopped into medium-small pieces like a rustic dice.)
- Heat ½ cup olive oil in a large heavy soup pot over medium- high heat. Add the chopped carrot mixture, chopped onions and salt and cook, stirring often, until the vegetables and onions are starting to take on brown color and the bottom of the pot is forming a golden browned patina (fond), 8 to 12 minutes.
- Increase heat to high and add in wine and bring to a simmer. Reduce the wine until it almost evaporates, 1 to 2 minutes.
- Pour in broth, water and tomatoes. Stir in cannellini beans, potatoes, cabbage and kale and bring to a simmer, stirring occasionally. Reduce heat to medium-low and simmer gently until the potatoes are fork tender, 50 to 70 minutes.
- Stir the breadcrumbs into the soup along with the parsley, thyme and rosemary. Simmer again, pressing the potatoes and bread into the side of the soup pot to mash them with the spoon. Cook until the bread has almost dissolved, and the soup is very thick, about 15 minutes.
- Remove the soup from the heat. Stir in basil.
- Ladle ribollita into bowls and top with pepper and Pecorino. Serve with extra-virgin olive oil drizzled on top.
Nutrition Facts : ServingSize 1 1/2 cups, Calories 440 calories, Sugar 8 g, Fat 19 g, Carbohydrate 54 g, Fiber 9 g, Protein 13 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
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- 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.
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