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 WITH SAUSAGE AND KALE
This hearty Italian bread soup is rich and filling, great for a wintry day. This soup is forgiving and unfussy: you can leave out the carrots and/or celery if you don't have any, you can substitute spinach or escarole for the kale. It will improve in flavor as it sits, but it will also thicken; add water or stock to the desired consistency when reheating. Taken from Tasting Table http://www.tastingtable.com
Provided by DrGaellon
Categories Chard
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- In a blender, combine 1 c chicken stock, 1 c cannellini beans and 1 c bread cubes. Puree until smooth and set aside.
- In a large pot over medium-high heat, cook sausage in 1 tbsp olive oil, stirring frequently, until sausage begins to brown, about 5 minute Add onion, carrot and celery and cook until soft, 5-8 minutes. Add garlic, tomato paste and kale, and cook, stirring often, until garlic is fragrant and kale is wilted, about 3 minutes more.
- Add diced tomatoes, remaining chicken stock, remaning beans, bean-bread puree and Parmesan cheese. Bring to a boil, reduce to a simmer and cook 45 minutes, covered.
- Toss remaining bread with remaining olive oil until coat. Spread in one layer on a cookie sheet and bake in preheated oven until crisp and brown, 12-15 minutes.
- Divide soup among serving bowls and top with croutons. Drizzle with more olive oil and serve with more Parmesan passed alongside.
Nutrition Facts : Calories 424, Fat 15.7, SaturatedFat 4.4, Cholesterol 21.5, Sodium 1066.5, Carbohydrate 50.7, Fiber 5.8, Sugar 9.1, Protein 20.7
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.
CRISPY RIBOLLITA
Provided by Food Network
Categories side-dish
Time 4h25m
Yield 10 to 12 servings
Number Of Ingredients 19
Steps:
- Pour the olive oil in a Dutch oven over medium heat and allow it to heat up just a bit. Add the butternut squash, carrots, celery and onions and sprinkle lightly with salt and pepper. Saute until they develop some color and cook down a bit, about 10 minutes. Add the garlic and cook for 1 minute. Add the beans, tomatoes, Parmigiano rind and 3 cups of the stock. Bring to a boil, reduce to a simmer and cook for 15 minutes. Remove the Parmigiano rind. Add the cabbage and kale and simmer for an additional 20 minutes. Check the soup for seasoning and adjust to taste. Add the bread and press it into the broth to absorb. Simmer for 5 more minutes. If the bread still seems dry, add the remaining cup stock (it should have the look of bread pudding).
- Cool the ribollita to room temperature before placing it in a large bowl. Cover and refrigerate for a few hours.
- Preheat the oven to 200 degrees F. Add 2 tablespoons light oil to the bottom of a 10-inch nonstick skillet and preheat it over medium-high heat until hot. Using two spoons, spoon 1 1/2 to 2 cups ribollita into the skillet to cover the bottom. Flatten it a bit and let it cook until both sides are deeply golden brown and crispy, 4 to 5 minutes on each side. (Don't worry if the ribollita breaks as you are flipping it with your spatula; just continue to cook until browned on both sides.) Transfer to a baking sheet and keep warm in the oven while you cook the remaining ribollita in the same manner.
- For serving: Add the crispy ribollita to a platter. Top with the burrata, freshly grated Parmigiano-Reggiano and freshly ground black pepper. Cut into wedges and serve the prosciutto alongside.
SPRING CLEANING RIBOLLITA
This weeknight ribollita highlights the bounty of spring and is a great way to use up all of those leftover vegetables and day-old bread. The soup is highly customizable, so use whatever you have on hand in the fridge and pantry: Kale or spinach can sub in for the Swiss chard; sweet corn can step in for peas; and white beans can take the place of butter beans. In this Italian classic, bread dissolves into the soup, thickening it for a heartier texture. Leftover soup can be turned into a pasta meal with the addition of orzo or any short pasta.
Provided by Kay Chun
Categories dinner, weekday, soups and stews, main course
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large Dutch oven, heat 2 tablespoons of the oil over medium. Add leek and cook, stirring occasionally, until softened, 3 minutes. Add carrot, Swiss chard stems and the remaining 2 tablespoons of oil. Season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and stir until fragrant, about 30 seconds. Crush the tomatoes over the pot with your hands, stir them in with their juice and cook, stirring occasionally, until all of the liquid is reduced and the mixture is thick, about 5 minutes. Add zucchini, basil sprigs, thyme sprigs, Swiss chard leaves and 8 cups of water, and season with salt and pepper.
- Bring to a boil over high heat, then reduce to medium-high and cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in peas, beans and bread, and cook, stirring and mashing up the bread, until most of the bread dissolves and soup thickens, about 10 minutes. Discard basil and thyme sprigs, and season with salt and pepper to taste.
- Divide soup among bowls and finish with the chopped basil. Garnish with cheese, if desired.
SAUSAGE RIBOLLITA SOUP
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
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 WITH ITALIAN SAUSAGE
Categories Soup/Stew Bean Low Fat Kid-Friendly Dinner Lunch Sausage Kale Carrot Healthy Low Cholesterol Bon Appétit Peanut Free Tree Nut Free Soy Free Small Plates
Yield 6 Servings
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Toss bread and 3 tablespoons oil on a rimmed baking sheet, squeezing to moisten; season with salt. Toast, tossing occasionally, until golden brown and crunchy, 15-18 minutes. Let croutons cool.
- Using your hands, mix sausage and wine in a medium bowl until smooth. Cook in a large saucepan over medium heat, stirring occasionally, until firm but not browned, about 4 minutes.
- Add onion, carrots, celery, anchovies, garlic, and red pepper flakes. Cook, stirring occasionally, until vegetables are tender but still hold their shape, 20-25 minutes. Add kale, tomatoes, beans, and broth and bring to a boil. Reduce heat and simmer, stirring occasionally, until kale offers no resistance when bitten and flavors have melded, about 1 hour.
- Just before serving, add vinegar and half of croutons to soup, stirring to break them into smaller pieces. Divide remaining croutons among bowls and ladle soup over. Serve topped with Parmesan and drizzled with more oil.
TUSCAN RIBOLLITA
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
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.
More about "ribollita with sausage and kale recipes"
RIBOLLITA RECIPE (TWO WAYS) | THE MEDITERRANEAN DISH
From themediterraneandish.com
4.9/5 (87)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.
RIBOLLITA WITH ITALIAN SAUSAGE RECIPE | BON APPéTIT
From bonappetit.com
4.4/5 (50)Estimated Reading Time 1 minServings 6
- Preheat oven to 350°. Toss bread and 3 Tbsp. oil on a rimmed baking sheet, squeezing to moisten; season with salt. Toast, tossing occasionally, until golden brown and crunchy, 15–18 minutes. Let croutons cool.
- Using your hands, mix sausage and wine in a medium bowl until smooth. Cook in a large saucepan over medium heat, stirring occasionally, until firm but not browned, about 4 minutes.
- Add onion, carrots, celery, anchovies, garlic, and red pepper flakes. Cook, stirring occasionally, until vegetables are tender but still hold their shape, 20–25 minutes. Add kale, tomatoes, beans, and broth and bring to a boil. Reduce heat and simmer, stirring occasionally, until kale offers no resistance when bitten and flavors have melded, about 1 hour.
- Just before serving, add vinegar and half of croutons to soup, stirring to break them into smaller pieces. Divide remaining croutons among bowls and ladle soup over. Serve topped with Parmesan and drizzled with more oil.
RIBOLLITA: BREAD AND SAUSAGE SOUP — HANGRY DISTRICT
From hangrydistrict.com
RIBOLLITA WITH ITALIAN SAUSAGE | RECIPE | SAUSAGE RECIPES, ITALIAN ...
From pinterest.ca
CHEF ALIDA'S RIBOLLITA - READY SET EAT
From readyseteat.ca
RIBOLLITA, A CLASSIC TUSCAN WINTER SOUP - THE SPRUCE EATS
From thespruceeats.com
TUSCAN RIBOLLITA WITH KALE, ITALIAN SAUSAGE, AND PARMESAN CROUTONS
From hellofresh.com
RIBOLLITA WITH ITALIAN SAUSAGE | PRO COOKSHOP
From procookshop.wordpress.com
ITALIAN SAUSAGE RIBOLLITA RECIPE - HOME CHEF
From homechef.com
FOOD: HELLO FRESH - RECIPE #1: TUSCAN RIBOLLITA - BLOGGER
From wanderwithalice.blogspot.com
RIBOLLITA WITH KALE | SARCASTIC COOKING
From sarcasticcooking.com
RACHAEL'S RIBOLLITA | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
RIBOLLITA WITH BOWERY BASIL AND BABY KALE - BOWERY FARMING
From boweryfarming.com
ANNA JONES’S HEARTY RIBOLLITA RECIPE WITH WINTER GREENS
From theguardian.com
SIMPLE RIBOLLITA RECIPE | BON APPéTIT
From bonappetit.com
RIBOLLITA (HEARTY TUSCAN BEAN, BREAD, AND VEGETABLE STEW) RECIPE
From seriouseats.com
CLASSIC RIBOLLITA - EVERYBODYLOVESITALIAN.COM
From everybodylovesitalian.com
RIBOLLITA WITH SAUSAGE (HEARTY TUSCAN WHITE BEAN AND KALE SOUP)
From resfoodicata.wordpress.com
TUSCAN RIBOLLITA SOUP RECIPE - CHEF BILLY PARISI
From billyparisi.com
RIBOLLITA RECIPE | LAND O’LAKES
From landolakes.com
TUSCAN WHITE BEAN SOUP RECIPES - THERESCIPES.INFO
From therecipes.info
ONE POT SAUSAGE RIBOLLITA - BIGOVEN
From bigoven.com
RIBOLLITA RECIPE - ADAM LEONTI | FOOD & WINE
From foodandwine.com
SEARCHABLE RECIPE DATABASE - SAUSAGE - KALE - RIBOLLITA WITH …
From directaccessrecipes.com
RIBOLLITA - CONNOISSEURUS VEG
From connoisseurusveg.com
SAUSAGE RIBOLLITA ONE-POT | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
TUSCAN-STYLE SAUSAGE RIBOLLITA MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
TUSCAN RIBOLLITA RECIPE | HELLOFRESH
From hellofresh.com
RIBOLLITA! | TUSCAN BEAN SOUP - FEASTING AT HOME
From feastingathome.com
RIBOLLITA WITH WHITE BEANS AND KALE | VEGAN.IO
From vegan.io
TUSCAN-STYLE SAUSAGE RIBOLLITA MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
RECIPES - TUSCAN RIBOLLITA WITH KALE AND CANNELLINI BEANS
From hallmarkchannel.com
EASY RIBOLLITA SOUP (TUSCAN VEGETABLE SOUP) - PINCH AND SWIRL
From pinchandswirl.com
NEW BEDFORD KALE SOUP RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
RIBOLITTA WITH ITALIAN SAUSAGE - GOURMET LIVING
From gourmetliving.org
RIBOLLITA WITH ITALIAN SAUSAGE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
RIBOLLITA WITH KALE RECIPE
From crecipe.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