TUSCAN BREAD SOUP - AUTHENTIC RIBOLLITA RECIPE
When it's time for dinner, my Tuscan Bread soup will make an excellent addition to your dinner table. Your family will love the flavors of this traditional Italian soup.
Provided by Chef Dennis Littley
Categories Soup
Time 1h30m
Number Of Ingredients 17
Steps:
- in a 4 qt stockpot over medium-high heat add the olive oil, onion, carrot, celery, and potatoes. Cook the vegetables for 4-5 minutes.
- Add in the zucchini and garlic, continue to saute for 1-2 minutes.
- Add in the vegetable stock, crushed tomatoes and cannellini beans. Bring to a boil.
- Add in the chopped savoy cabbage, chard and farro. Bring back to a boil, then add in bread cubes. and reduce the heat to simmer.
- After the soup has cooked for about 45 minutes, add in romano cheese and reseason as needed with sea salt and black pepper.
Nutrition Facts : Calories 410 kcal, Carbohydrate 68 g, Protein 16 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 1590 mg, Fiber 10 g, Sugar 10 g, ServingSize 1 serving
EASY AND COMFORTING RIBOLLITA (TUSCAN BREAD SOUP)
Ribollita is a hearty vegan pottage, full of seasonal vegetables, and bulked out with bread. Easy to make and incredibly frugal, it's perfect for chilly days!
Provided by Nico
Categories Mains
Time 3h30m
Number Of Ingredients 18
Steps:
- In a large saucepan, gently fry the onion, carrot, celery, bay, rosemary, and a pinch of sea salt in 2 tbsp oil over a medium heat for 10 minutes.
- Add the garlic, potatoes, leek, and remaining oil, and continue to cook for another 10 minutes, stirring occasionally.
- Add the tomato purée mixed with water, and the cabbage, kale, and chard, and stir well.
- Tip the entire contents of 1 can of beans into a blender or food processor, plus the aquafaba from the other can, and 1.5 litres (6 cups) broth. (Set the drained beans aside for now.)
- Blend for a few seconds, until you have a smooth bean broth (broda dei fagioli). Stir half of this into the pan.
- Bring the soup to the boil, then reduce the heat, and simmer for around 2 hours, occasionally stirring in more bean broth until it's used up.
- When the vegetables are cooked, and the soup is creamy, stir in the rest of the beans, plus the bread.
- Cover, and set aside to rest for around 30 minutes, before serving into bowls, and seasoning with a few grinds of black pepper and a drizzle of extra virgin olive oil.
- Store any leftovers in an airtight container in the 'fridge for up to a week.
Nutrition Facts : Calories 372 kcal, Sugar 7 g, Sodium 367 mg, Carbohydrate 54 g, Fiber 9 g, Protein 12 g, Fat 14 g, SaturatedFat 2 g, ServingSize 1 serving
TUSCAN BREAD AND VEGETABLE SOUP (RIBOLLITA)
Make and share this Tuscan Bread and Vegetable Soup (Ribollita) recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 4h
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Prepare the broth, if necessary.
- Then, pour the olive oil in a large pot.
- Add the celery, carrots, garlic, onion, and herbs.
- Cook, stirring frequently over medium heat until the celery and other aromatics are tender and golden, about 20 minutes.
- Add the tomatoes and cook 10 minutes.
- Stir in the beans, remaining vegetables, and salt and pepper to taste.
- Add the broth and water to just cover.
- Bring to a simmer.
- Cook gently, over very low heat, until the vegetables are tender, about 2 hours.
- Let cool slightly.
- When ready to serve, pour about 4 cups of the soup into a blender or food processor.
- Puree the soup, then transfer it to a pot along with the remaining soup; reheat gently.
- Choose a soup tureen or pot large enough to hold the bread and soup.
- Place a layer of bread slices on the bottom.
- Spoon on enough of the soup to cover the bread completely.
- Repeat layering until all the soup is used and the bread is soaked.
- Let stand at least 20 minutes; it should be very thick.
- Stir the soup to break up the bread.
- Drizzle with extra-virgin olive oil and sprinkle with the red onion.
- Serve warm or at room temperature.
Nutrition Facts : Calories 327.7, Fat 9.6, SaturatedFat 1.6, Cholesterol 0.6, Sodium 884, Carbohydrate 48.8, Fiber 11.1, Sugar 10, Protein 14
TUSCAN WHITE BEAN AND BREAD SOUP (RIBOLLITA)
Taken from The Best International Recipe, posted for safekeeping. Do not use sliced sandwich bread in place of the crusty bread. If necessary, substitute chard for the kale.
Provided by cellogirl2
Categories Chard
Time 2h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Adjust an oven rack to the middle position and heat the oven to 300 degrees.
- Spread the bread cubes out over a rimmed baking sheet and bake until dried but not browned, about 30 minutes; set aside.
- Process half the beans and 1/4 cup sof the water in a food processor until mostly smooth, about 12 pulses, stopping to scrape down the sides of the bowl as needed; set aside.
- Heat oil in a large Dutch oven over medium heat until shimmering.
- Add carrots, onion, kale stems, and 1/2 teaspoons salt and cook until vegetables are softened, 8 to 10 minutes.
- Stir in the garlic and cook until fragrant, about 30 seconds.
- Stir in tomatoes and cook until softened, about 2 minutes.
- Stir in pureed beans, remaining whole beans, remaining water, kale leaves, potato, and bay leaves and bring to a simmer.
- Reduce heat to low, partially cover, and simmer until potato is tender, about 40 minutes.
- Stir in rosemary sprig and 2 cups of dried bread cubes into the soup, cover, and let stand off the heat until the bread is soggy and falling apart, 15 to 20 minutes.
- Discard rosemary sprig and bay leaves and stir to break up bread pieces and thicken the soup.
- Season to taste with salt and pepper.
- Divide remaining bread cubes among individual bowls and ladle thickened soup over the top.
- Drizzle olive oil over top of each portion and serve, passing out the Parmesan cheese separately.
Nutrition Facts : Calories 319.7, Fat 9.8, SaturatedFat 1.4, Sodium 255.6, Carbohydrate 47.9, Fiber 10.5, Sugar 6.1, Protein 13.4
RIBOLLITA (TUSCAN BREAD SOUP)
Provided by Linda Richardson
Categories dinner, soups and stews, appetizer
Time 2h
Yield 6 servings
Number Of Ingredients 11
Steps:
- Sort, wash and drain the beans. Soak overnight in enough water to cover by 2 inches. Alternatively, quick-soak the beans by boiling them for 5 minutes in the same amount of water. Remove from heat and let stand, covered, for 1 hour.
- Drain the beans and put them into a saucepan with 1 1/2 quarts of cold water. Bring the beans to a boil, lower the heat and simmer, partially covered, for 45 minutes or until tender, but not mushy. Drain.
- Toast the bread lightly; it should not be dark brown. Cut each slice into 4 pieces. Set aside in a dry place, such as an unheated gas oven.
- Bring the stock to a boil in a 4-quart saucepan and add the kale. Reduce the heat and simmer for 10 minutes. Add the carrots and cook for 10 minutes. Add the potatoes, garlic and beans and let simmer for about 5 minutes, or until the potatoes are barely tender. Add salt and pepper to taste.
- Preheat oven to 350 degrees.
- Ladle a layer of soup into a 10- cup ovenproof casserole. Cover the soup with a single layer of toast squares. Drizzle 1 tablespoon of olive oil over the toast. Repeat with the remaining soup and toast and more of the oil, ending with a layer of soup. Push the toast gently with a spoon to insure that it is submerged. Drizzle the rest of the oil over the top.
- Cover and bake for 40 minutes; for a firmer-textured soup, uncover for the last 20 minutes. Serve with grated cheese on the side.
Nutrition Facts : @context http, Calories 541, UnsaturatedFat 15 grams, Carbohydrate 50 grams, Fat 21 grams, Fiber 7 grams, Protein 41 grams, SaturatedFat 5 grams, Sodium 856 milligrams, Sugar 6 grams, TransFat 0 grams
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.
More about "ribollita tuscan bread soup recipes"
RIBOLLITA RECIPE (TWO WAYS) | THE MEDITERRANEAN DISH
From themediterraneandish.com
4.9/5 (89)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.
WHAT IS BREAD SOUP? LEARN THE TRADITIONAL TUSCAN …
From tasteofhome.com
Estimated Reading Time 3 mins
RIBOLLITA, TUSCAN SOUP RECIPE - DELICIOUS ITALY
From deliciousitaly.com
RIBOLLITA (TUSCAN BREAD SOUP) | TASTY KITCHEN: A HAPPY …
From tastykitchen.com
CLASSIC RIBOLLITA RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
SIMPLE RIBOLLITA RECIPE | BON APPéTIT
From bonappetit.com
RIBOLLITA RECIPE: TRADITIONAL TUSCAN VEGETABLE SOUP | EATALY
From eataly.ca
RIBOLLITA - TUSCAN BREAD SOUP RECIPE & HISTORY - ALL …
From philosokitchen.com
RIBOLLITA (TUSCAN WINTER SOUP) RECIPE - THE SPRUCE EATS
From thespruceeats.com
RIBOLITTA RECIPE - THE FAMOUS TUSCAN BREAD SOUP | NONNA BOX
From nonnabox.com
5/5 (1)Total Time 1 hr 15 minsCategory Main Course, SoupCalories 628 per serving
RIBOLLITA | RUSTIC TUSCAN SOUP - SOMEBODY FEED SEB
From somebodyfeedseb.com
RIBOLLITA RECIPE: A CLASSIC TUSCAN BEAN SOUP
From everybodylovesitalian.com
RIBOLLITA SOUP RECIPE - BEAN RECIPES
From beanrecipes.com
RIBOLLITA RECIPE | KITCHN
From thekitchn.com
GET COZY WITH GIADA'S ITALIAN SOUP RECIPES – GIADZY
From giadzy.com
TUSCAN BREAD SOUP – AUTHENTIC RIBOLLITA RECIPE STORY
From askchefdennis.com
TUSCAN RIBOLLITA, THE AUTHENTIC RECIPE. - MARICRUZ AVALOS
From maricruzavalos.com
TUSCAN RIBOLLITA {VEGETABLE, BEAN AND BREAD SOUP} - HEALTHY …
From healthyseasonalrecipes.com
TUSCAN RIBOLLITA RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
AUTHENTIC TUSCAN RIBOLLITA- VEGETABLE BREAD SOUP
From cucinabyelena.com
"RIBOLLITA" TUSCAN BREAD AND VEGETABLE SOUP - COOKING MY DREAMS
From cookingmydreams.com
RIBOLLITA, A TRADITIONAL TUSCAN BREAD SOUP | MAMABLIP
From mamablip.com
TUSCAN RIBOLLITA SOUP | RICARDO
From ricardocuisine.com
ITALIAN BREAD SOUP (RIBOLLITA): RECIPE AND TUSCAN MEMORIES
From delishably.com
TUSCAN SOUP WITH BREAD, BEANS AND GREENS (RIBOLLITA)
From 177milkstreet.com
SERIOUSLY GOOD RIBOLLITA (HEARTY TUSCAN BREAD STEW) | PWWB
From playswellwithbutter.com
RIBOLLITA TUSCAN SOUP RECIPE - BBC FOOD
From bbc.co.uk
{RIBOLLITA} RUSTIC TUSCAN BREAD AND VEGETABLE SOUP RECIPE
From saltandwind.com
RIBOLLITA - TUSCAN BREAD SOUP - HEALING TOMATO RECIPES
From healingtomato.com
PLANT-BASED TUSCAN BREAD SOUP (SIMPLE & BUDGET FRIENDLY)
From silverhillsbakery.ca
RIBOLLITA (TUSCAN SOUP) - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
RIBOLLITA SOUP RECIPE FOR A TUSCAN BEAN, KALE AND BREAD SOUP
From grantourismotravels.com
RUSTIC RIBOLLITA (TUSCAN WHITE BEAN SOUP) | A SPICY PERSPECTIVE
From aspicyperspective.com
LA RIBOLLITA (VEGETARIAN TUSCAN BREAD SOUP) - MY THREE SEASONS
From mythreeseasons.com
RIBOLLITA RECIPE + VIDEO • CIAOFLORENTINA
From ciaoflorentina.com
RIBOLLITA (ITALIAN BREAD SOUP) RECIPE | MYRECIPES
From myrecipes.com
RIBOLLITA (TUSCAN WHITE BEAN SOUP) - GYPSYPLATE
From gypsyplate.com
RIBOLLITA (TUSCAN BREAD SOUP) - RECIPES
From appliance.recipes
ACQUACOTTA TUSCAN BREAD SOUP BEST RECIPES
From findrecipes.info
RIBOLLITA (TUSCAN BREAD AND BEAN SOUP) | BEAN INSTITUTE
From beaninstitute.com
THIS VEGGIE-PACKED ITALIAN SOUP IS SO SATISFYING | KITCHN
From dbestcrockpot.heroinewarrior.com
RIBOLLITA (HEARTY TUSCAN BEAN, BREAD, AND VEGETABLE STEW) RECIPE
From seriouseats.com
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