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
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
More about "ribollita hearty tuscan bean bread and vegetable stew recipes"
RIBOLLITA RECIPE (TWO WAYS) | THE MEDITERRANEAN DISH
From themediterraneandish.com
4.9/5 (94)Category SoupCuisine ItalianCalories 288 per serving
- 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.
- In a large cooking pot, heat 3 tablespoons extra virgin olive oil over medium-high heat until shimmering but not smoking. Add the onions, celery and carrots. Sprinkle a little kosher salt. Lower the heat to medium and cook, tossing regularly, until softened. Add the garlic, and cook for 30 seconds to 1 minute, tossing regularly (do not let the garlic brown).
- Add the tomatoes, white wine and broth. Cook over medium heat for little bit, stirring and breaking up the tomatoes with a wooden spoon.
TUSCAN RIBOLLITA WITH SUMMER VEGETABLES RECIPE
From seriouseats.com
TUSCAN RIBOLLITA (VEGETABLE BEAN STEW) AND ALL ABOUT …
From curiouscuisiniere.com
PRESSURE COOKER RIBOLLITA (TUSCAN BEAN AND VEGETABLE …
From seriouseats.com
RIBOLLITA (TUSCAN VEGETABLE STEW) – A COUPLE COOKS
From acouplecooks.com
15 CANNED BUTTER BEANS RECIPES – HAPPY MUNCHER
From happymuncher.com
FALL FOR THIS RECIPE: TUSCAN KALE AND ROOT VEGETABLE STEW
From msn.com
RIBOLLITA: A RUSTIC TUSCAN VEGETABLE STEW RECIPE
From recipegoulash.cc
RIBOLLITA HEARTY TUSCAN BEAN BREAD AND VEGETABLE STEW RECIPE
From womanlynews.com
RIBOLLITA TOSCANA RECIPES
From findrecipes.info
RIBOLLITA, A TUSCAN STEW RECIPE - FOOD NEWS
From foodnewsnews.com
RIBOLLITA (TUSCAN STEW) - BIGOVEN.COM
From bigoven.com
AUTHENTIC TUSCAN RIBOLLITA- VEGETABLE BREAD SOUP
From cucinabyelena.com
INSTANT POT ITALIAN RIBOLLITA SOUP RECIPE - MY EDIBLE FOOD
From myediblefood.com
SERIOUSLY GOOD RIBOLLITA (HEARTY TUSCAN BREAD STEW) | PWWB
From playswellwithbutter.com
RIBOLLITA (HEARTY TUSCAN BEAN, BREAD, AND VEGETABLE STEW) RECIPE
From pinterest.com
RIBOLLITA (HEARTY TUSCAN BEAN, BREAD, AND VEGETABLE STEW) RECIPE
From headtopics.com
RIBOLLITA ITALIAN BEAN SOUP RECIPES
From findrecipes.info
RIBOLLITA (HEARTY TUSCAN BEAN, BREAD, AND VEGETABLE STEW) RECIPE ...
From pinterest.com
RIBOLLITA ITALIAN VEGETABLE SOUP RECIPES
From findrecipes.info
RIBOLLITA (HEARTY TUSCAN BEAN, BREAD, AND VEGETABLE STEW) RECIPE ...
From pinterest.com
ITALIAN RIBOLLITA SOUP RECIPES
From findrecipes.info
RIBOLLITA (HEARTY TUSCAN BEAN, BREAD, AND VEGETABLE STEW) RECIPE ...
From pinterest.com
TUSCAN BEAN SOUP (RIBOLLITA) RECIPE | ALLRECIPES
RIBOLLITA TUSCAN WHITE BEAN SOUP RECIPES
From findrecipes.info
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