Ribollita Vegetable Bean And Stale Bread Soup Recipes

RIBOLLITA (HEARTY TUSCAN BEAN, BREAD, AND VEGETABLE STEW) RECIPE

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).

TUSCAN RIBOLLITA SOUP

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.

RIBOLLITA

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

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.