Ham Ribollita Recipes

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RIBOLLITA



Ribollita image

Provided by Ina Garten

Categories     main-dish

Time P1DT1h50m

Yield 8 servings

Number Of Ingredients 17

1/2 pound dried white beans, such as Great Northern or cannellini
Kosher salt
1/4 cup good olive oil, plus extra for serving
1/4 pound large diced pancetta or smoked bacon
2 cups chopped yellow onions (2 onions)
1 cup chopped carrots (3 carrots)
1 cup chopped celery (3 stalks)
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
4 cups sourdough bread cubes, crusts removed
1/2 cup freshly grated Parmesan, for serving

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.

HAM RIBOLLITA



Ham ribollita image

Provided by Charlie Clapp

Categories     Mains     Jamie Magazine     Pork     Christmas     Gorgeous Winter Soups     Light meals

Time 30m

Yield 6

Number Of Ingredients 12

1 onion
2 cloves of garlic
2 sticks of celery
1 carrot
olive oil
2 teaspoons fennel seeds
1 x 400 g tin of plum tomatoes
1 x 400 g tin of cannellini beans
750 ml organic stock or the ham cooking liquor
300 g cavolo nero
100 g spinach
150 g leftover cooked higher-welfare ham

Steps:

  • Peel the onion and garlic, then finely chop along with the celery and carrot.
  • Heat a drizzle of oil in a large pan over a medium heat, add the chopped veg and fennel seeds, and season. Cook, covered, over a low heat for 10 minutes, until golden brown, stirring regularly.
  • Reserving half the cannellini beans to one side, mash the rest and add them to the pan along with the liquid from the tin, the tomatoes and the stock. Carry on simmering for another 10 minutes.
  • Chop and stir in the cavelo nero and spinach. Tear the ham into rough chunks and add along with the remaining beans.
  • Simmer until the greens have cooked down and you have a lovely thick stew.

Nutrition Facts : Calories 148 calories, Fat 3.3 g fat, SaturatedFat 0.6 g saturated fat, Protein 12.9 g protein, Carbohydrate 15.1 g carbohydrate, Sugar 5.6 g sugar, Sodium 0 g salt, Fiber 0 g fibre

RIBOLLITA



Ribollita image

Provided by Giada De Laurentiis

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 17

1/4 cup extra-virgin olive oil, plus some for drizzling on bread
1 onion, chopped
1 carrot, chopped
4 ounces pancetta, chopped
2 cloves garlic, 1 minced and 1 whole
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 tablespoon tomato paste
1 (15-ounce) can diced tomatoes
1 pound frozen spinach, thawed and squeezed dry
1 (15-ounce) can cannelloni beans, drained
1 tablespoon herbs de Provence
3 cups chicken stock
1 bay leaf
1 (3-inch) piece Parmesan rind
4 to 6 ciabatta rolls, halved lengthwise or 1 loaf, sliced
Grated Parmesan, for serving

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.

TUSCAN RIBOLLITA



Tuscan Ribollita image

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

3 garlic cloves, peeled and smashed
1 small onion, peeled and roughly chopped
1 carrot, peeled and chopped
1 celery stalk, chopped
4 ounces pancetta or ham, chopped
1/2 cup olive oil
1 15-ounce can whole peeled tomatoes
3 15-ounce cans cannellini or great northern beans, drained and rinsed
2 cups chicken broth
1 sprig fresh rosemary
1 bunch kale, roughly chopped
1/2 cup toasted bread crumbs
Grated parmesan

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.

TUSCAN-STYLE RIBOLLITA



Tuscan-style ribollita image

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

2 tbsp olive oil, plus extra for drizzling
1 onion, finely chopped
2 celery sticks, finely chopped
1 carrot, chopped
2 garlic cloves, crushed
pinch of chilli flakes
1 rosemary sprig
400g can chopped tomatoes
500ml hot chicken or vegetable stock
400g can cannellini beans, drained and rinsed
1 parmesan rind (optional)
250g cavolo nero or kale, chopped
150g stale crusty bread torn into chunks (see tip below)
1 tbsp red wine vinegar
a few leaves of basil (optional) and grated parmesan or vegetarian alternative, to serve

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

SAUSAGE RIBOLLITA SOUP



Sausage Ribollita Soup image

This is an adapted recipe from the March/April Eating Well Magazine. I added a pound of spicy Italian sausage and replaced the water with chicken broth for added richness. Quote from Eating Well: "Ribollita, a traditional hearty Tuscan soup, typically uses day-old bread to add body and thicken the broth. This ribollita recipe uses a bean mash, which keeps the soup gluten-free and adds fiber. Garnish with extra-virgin olive oil or pepper and grated Parmesan." This is a beautiful, healthy and fulfilling soup.

Provided by Chef Petunia

Categories     < 60 Mins

Time 50m

Yield 8 serving(s)

Number Of Ingredients 20

1 lb hot Italian sausage, crumbed and cooked until done
1 (14 ounce) can whole peeled Italian plum tomatoes
2 (15 ounce) cans cannellini beans, rinsed, divided
3 tablespoons extra virgin olive oil, divided
1 medium leek, halved lengthwise, sliced and cleaned well
1/4 cup garlic, sliced thin
1/2 teaspoon fresh ground pepper, divided
1 cup carrot, diced
1 cup celery, diced
1 cup zucchini, diced
1/4 teaspoon salt, divided
1 bunch kale or 1 bunch swiss chard, trimmed and cut into 2-inch-wide slices
1/4 head savoy cabbage or 1/4 head green cabbage, cut into 1-inch cubes
2 cups russet potatoes, diced
3 cups vegetable broth
2 cups water
1/2 teaspoon dried thyme
1 bay leaf
1/8 teaspoon celery seed
crushed red pepper flakes

Steps:

  • Crumble sausage and fry in a pan until no longer pink. Drain on paper towels.
  • Drain canned tomatoes, reserving the liquid. Dice the tomatoes. Using a potato masher, mash half the beans into a paste (add a bit of broth, if desired, to make mashing the beans easier). Set the tomatoes and beans aside.
  • Heat 2 tablespoons oil in a Dutch oven over medium heat. Add leek and garlic; cook, stirring, until translucent and tender, 2 to 3 minutes. Do not brown. Season with 1/8 teaspoon pepper. Stir in carrots, celery and zucchini and the remaining 1 tablespoon oil; cook, stirring, until nearly tender, 3 to 5 minutes. Season with 1/8 teaspoon each salt and pepper.
  • When the carrots and celery are nearly tender, stir in kale (or chard) and cabbage. Cover and cook, stirring occasionally, until wilted, 4 to 6 minutes. Add cooked sausage, potatoes, broth, water, the diced tomatoes and juice, the bean puree and whole beans, thyme and bay leaf. Bring to a simmer over medium heat. Season with celery seed, crushed red pepper and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt. Cover and cook, stirring occasionally and reducing the heat as necessary to maintain a gentle simmer, until all the vegetables are tender, 15 to 20 minutes.

Nutrition Facts : Calories 404.7, Fat 21.7, SaturatedFat 6.4, Cholesterol 32.4, Sodium 1115.2, Carbohydrate 34.4, Fiber 8.8, Sugar 5.9, Protein 19.3

RIBOLLITA



Ribollita image

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

2 tablespoons olive oil
3 medium carrot, sliced
1 medium onion, chopped
1 celery rib, chopped
2 garlic cloves, minced
6 cups chicken stock
1 can (14-1/2 ounces) diced tomatoes
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
8 cups coarsely chopped fresh kale
3 cups torn day-old Italian bread
Shredded Parmesan cheese

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.

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