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
TUSCAN BEAN SOUP (RIBOLLITA)
This soup is similar to minestrone, but uses beans instead of pasta. A wonderful soup to be enjoyed year-round.
Provided by AJ Lombardi
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Heat 1/4 cup olive oil in a large stockpot over medium heat; saute onion, carrots, celery, and garlic until lightly browned, about 10 minutes. Add zucchini and cook until slightly softened, 3 to 4 minutes. Stir vegetable stock, cannellini beans, chopped tomatoes, chicken stock, and pesto into vegetable mixture; bring to a boil. Reduce heat to medium-low and simmer until vegetables are tender, 30 to 35 minutes. Season with salt and pepper.
- Heat 1 tablespoon olive oil in a large skillet or frying pan over medium heat; saute spinach until wilted, about 5 minutes. Spoon sauteed spinach into each serving bowl; ladle soup over spinach.
Nutrition Facts : Calories 320.3 calories, Carbohydrate 31.5 g, Cholesterol 4.2 mg, Fat 17.7 g, Fiber 9.1 g, Protein 10.3 g, SaturatedFat 2.9 g, Sodium 1136.8 mg, Sugar 10.3 g
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 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.
RAE'S RIBOLLITA
After hearing about Rae's romantic trip to Pisa with her husband-to-be (at the time), where they enjoyed a game-changing bowl of bread soup that they've often talked about since, but never managed to recreate, I just had to find a way - and in time for their 20th anniversary, too. After a little bit of digging, I managed to work out that the dish they ordered was listed on the menu as 'Zuppa Toscana' (often written this way on tourist menus for ease), but is in fact called 'ribollita'. Ribollita was traditionally cooked to use up leftovers, but is so incredibly delicious that it's often made in its own right these days. It literally means 'reboiled' and embraces the heart and soul of humble, Italian cookery. I hope that this recipe transports Rae and her husband back to that special meal in Pisa for many years to come.
Provided by Jamie Oliver
Time 1h15m
Yield 6 to 8
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons of olive oil in a large pan over a medium heat, finely chop and add the pancetta, chilli flakes and fennel seeds, then fry for 3 minutes.
- Meanwhile, dice the carrot and celery into 1cm chunks, and peel finely chop the onion. Tie the rosemary sprigs together with string.
- Add the chopped veg and rosemary to the pan, then reduce the heat to low and cook gently for 15 to 20 minutes, or until softened and caramelised.
- Tip in the tomatoes, squashing and crushing them through your clean hands, followed by the beans (juice and all), and 1.8 litres of water. Bring to the boil, then turn down and simmer for 30 minutes, or until the veg is tender and the liquid has thickened slightly.
- Meanwhile, strip the cavolo nero leaves from their stalks and roughly chop them, adding them to the pan after 10 minutes.
- When the veg is tender, pick out and discard the rosemary.
- Tear the bread into small chunks, dot it into the pan, and continue to simmer gently for around 10 minutes, or until the bread has broken down and the soup is thick and creamy, stirring regularly.
- Season to perfection with sea salt and black pepper, then drizzle lightly with cold-pressed extra virgin olive oil before serving.
Nutrition Facts : Calories 355 calories, Fat 11.7 g fat, SaturatedFat 2.4 g saturated fat, Protein 15 g protein, Carbohydrate 48.1 g carbohydrate, Sugar 7 g sugar, Sodium 1.8 g salt, Fiber 7 g fibre
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.
RUSTIC RIBOLLITA (TUSCAN WHITE BEAN SOUP)
This classic Ribollita recipe makes the most wonderfully comforting, delicious Tuscan White Bean Soup with day-old bread, tomatoes and kale.
Provided by Sommer Collier
Categories dinner Main Main Course
Time 1h
Number Of Ingredients 16
Steps:
- Chop all the produce.
- Set a large 7-8 quart saucepot over medium heat. Add 2 tablespoons olive oil to the pot. Add in the onions, carrots, celery, and garlic. Generously season with salt and pepper. Sauté the veggies for 10 minutes, stirring regularly.
- Meanwhile, preheat the oven to 400 degrees F. Set out a rimmed baking sheet. Tear the bread (sliced or unsliced) into chunks and place on the baking sheet. Drizzle with 2 tablespoon olive oil and toss well. Then spread the bread chunks out in an even layer. Toast in the oven for 8-10 minutes, flipping once. Set aside.
- To the soup pot, add in the vegetable broth, tomatoes, cannellini beans, parmesan, anchovy paste, oregano, bay leaf, and crushed red pepper.
- Partially cover the pot and simmer for 25-30 minutes, stirring every 5 minutes. Turn the heat down to medium-low if needed. (If the soup base starts to thicken too much, feel free to add in 1-3 cups of water.)
- Add in the chopped kale and toasted bread pieces. Stir well and simmer another 5 minutes, until the bread disintegrates into the broth. The texture should be thick like a stew. Taste, then salt and pepper as needed. Serve warm.
Nutrition Facts : ServingSize 1 bowl, Calories 307 kcal, Carbohydrate 47 g, Protein 14 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 5 mg, Sodium 1584 mg, Fiber 9 g, Sugar 10 g
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.
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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RIBOLLITA SOUP RECIPE | EATINGWELL
From eatingwell.com
5/5 (11)Total Time 1 hr 15 minsCategory Healthy Recipes, Healthy Soup RecipesCalories 211 per serving
- 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 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.
EASY RIBOLLITA SOUP - SEASONS AND SUPPERS
From seasonsandsuppers.ca
5/5 (6)Total Time 1 hrCategory SoupCalories 373 per serving
- Heat olive oil in a large, oven-safe pot (like a Dutch oven) over medium heat. Add onion, carrot and celery and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and red pepper flakes, if using and cook, stirring, another 30-45 seconds. Add the diced tomatoes, kidney beans, chicken broth and Parmesan rind, if using. Stir well to combine.
- Bring soup to a boil, then reduce heat to medium low and simmer until the carrots and celery are tender, about 30 minutes (taste test to be sure vegetables are tender).
- While soup is simmering, prepare the infused oil. Combine the olive oil, sliced garlic and red pepper flakes, if using in a 1 cup measuring cup. Heat lightly in the microwave for just 15-20 seconds, just to release the flavour from the garlic a bit. Set aside. (Alternately warm olive oil lightly in a small saucepan).
- Cut the ends from the loaf of bread, cutting about 1 1/2 inches in. Tear into chunks and set aside. Cut 6-8 thick (1-inch-ish) slices from the middle of the loaf and set aside.
RIBOLLITA RECIPE (TWO WAYS) | THE MEDITERRANEAN DISH
From themediterraneandish.com
4.9/5 (54)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.
SIMPLE RIBOLLITA RECIPE | BON APPéTIT
From bonappetit.com
4.8/5 (155)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.
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From thishealthytable.com
5/5 (2)Total Time 45 minsCategory SoupsCalories 232 per serving
- When the olive oil is hot, add the onions, carrots, and garlic and let sauté for 5 minutes or until the onion is translucent. Stir often.
- Add the tomatoes and stir to combine. Then add the beans, herbs, bay leaf, and vegetable stock and stir to combine. Then add the kale and bring the mixture to a boil.
RIBOLLITA (TUSCAN BREAD SOUP) RECIPE / RIVERFORD
From riverford.co.uk
Servings 6Total Time 1 hr 44 mins
- In a large saucepan gently fry garlic, celery, carrot and onion in the olive oil for about 30 minutes. Add the tomatoes and parsley and continue to cook for a further 30 minutes.
- In a food processor, purée remaining beans, and return to the soup with enough boiling water to make the soup liquid. Add the torn up bread, a generous amount of good olive oil and season. Serve with grated Parmesan.
TUSCAN RIBOLLITA SOUP RECIPE - CHEF BILLY PARISI
From billyparisi.com
Ratings 2Calories 110 per servingCategory Soup
- Add the beans to a container and cover with until it is about 4 inches over the top of the beans. Cover and set at room temperature overnight.
- In the morning drain the beans and add to a medium-size pot and cover with water until the beans are covered by about 2 inches along with a sprig of rosemary.
- Remove the sprig of rosemary and take ½ of the beans and the liquid and put them into a blender and puree them until smooth. Set aside and keep the other ½ of the beans in the liquid warm.
RIBOLLITA RECIPE | BON APPéTIT
From bonappetit.com
2.9/5 (22)Servings 8
- 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.
RIBOLLITA SOUP | GIADZY
From giadzy.com
- Heat the oil in a large, heavy pot over medium heat. Add the onion, carrot, pancetta, garlic, salt, and pepper. Cook until the onion is golden brown and the pancetta is crisp, stirring occasionally, about 7 minutes.
- Add the tomato paste and stir until dissolved. Add the tomatoes and stir, scraping the bottom of the pan with a wooden spoon to release all the brown bits. Add the spinach, beans, herbes de Provence, stock, bay leaf, and the Parmesan rind.
- Bring the soup to a boil, then add the spaghetti, reduce the heat, and simmer for 10 minutes. Discard the Parmesan rind and bay leaf, and ladle the soup into bowls. Sprinkle with Parmesan cheese and serve.
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5/5 (1)Total Time 50 minsServings 6
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